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
-In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
-Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
-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.
-Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
-Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
-Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!