Ingredients

For the Chicken:

1 lb chicken breast, boneless, skinless
3 tbsp oil

For the Noodles:

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

Instructions

Instructions Step 1:

In a small bowl, whisk together the oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar until smooth. Set aside.

Step 2:

Cook chow mein noodles according to the package instructions. Drain, rinse with cold water, and set aside to prevent sticking.

Step 3:

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Slice the chicken into thin strips and stir-fry for 3-4 minutes until golden and fully cooked. Remove from the pan and set aside.

Step 4:

Add the remaining tablespoon of oil to the pan. Stir-fry the carrots, cabbage, and minced garlic for 2-3 minutes until the vegetables start to soften but remain crisp.

Step 5:

Return the cooked chicken and noodles to the skillet. Pour the chow mein sauce over the mixture and toss everything together until the noodles are well-coated and the sauce thickens. Cook for another 2 minutes, stirring frequently.

Step 6:

Sprinkle freshly chopped green onions over the top before serving. Serve hot and enjoy!

Notes

Cooking Notes

Use light sesame oil instead of toasted sesame oil to keep the sauce from overpowering the dish.
Do not overcook the vegetables; they should remain slightly crisp for the best texture.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Calories: 450
Sodium: 900mg
Protein: 32g