- 1 lb chicken breast boneless, skinless
- 3 tbsp oil
- 12 oz chow mein noodles (uncooked noodles)
- 2 cups cabbage
- 1 large carrot julienned
- 1/2 batch green onions
- 2 garlic cloves
- 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
1: In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
2: Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
3: Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
4: Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
5: Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
6: Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!