Ingredients:
1 lb chicken breast, boneless, skinless
3 tbsp oil
12 oz chow mein noodles (uncooked)
2 cups cabbage, shredded
1 large carrot, julienned
½ 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)
½ cup chicken broth
1 tbsp cornstarch
1 tbsp granulated sugar
Directions:
Whisk together oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch in a small bowl. Set aside.
Cook chow mein noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat oil in a large wok or skillet over medium-high heat. Cut chicken into bite-sized strips and cook until golden brown. Remove and set aside.
Add julienned carrots, shredded cabbage, and minced garlic to the same pan. Sauté for a few minutes until vegetables soften and cabbage becomes translucent.
Return cooked chicken and noodles to the pan. Pour the prepared sauce over the top and stir to combine. Cook for another 2 minutes, ensuring all ingredients are evenly coated.
Garnish with chopped green onions and serve hot.
Servings: 4