Ingredients:
1 lb chicken breast, boneless, skinless
3 tbsp oil
12 oz chow mein noodles (uncooked)
2 cups cabbage, shredded
1 large carrot, julienned
1/2 batch green onions, chopped
2 garlic cloves, minced
Chow Mein Sauce:
6 tbsp oyster sauce
3 tbsp low-sodium soy sauce
3 tbsp light sesame oil (not toasted)
1/2 cup chicken broth
1 tbsp cornstarch
1 tbsp granulated sugar
Instructions:
In a small mixing bowl, whisk together oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch. Set the sauce aside.
Cook the chow mein noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat a large wok or skillet with oil over medium-high heat. Cut the chicken into bite-sized strips and cook until golden brown. Remove the chicken from the pan and set aside.
Add the julienned carrots, shredded cabbage, and minced garlic to the pan. Sauté for a few minutes until the vegetables soften and the cabbage becomes translucent.
Add the cooked chicken and noodles back into the pan. Pour the prepared sauce over the top and stir to combine. Cook for another 2 minutes, ensuring the ingredients are well coated.
Garnish with chopped green onions and serve the chow mein hot.
Servings: 4
