Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 12 oz chow mein noodles (uncooked)
- 2 cups shredded cabbage
- 1 large carrot (julienned)
- ½ bunch green onions (chopped)
- 2 garlic cloves (minced)
- 6 tbsp oyster sauce (or mushroom sauce as an alternative)
- 3 tbsp low-sodium soy sauce
- 3 tbsp light sesame oil
- ½ cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
Instructions
- Prepare the Sauce: In a small bowl, whisk together oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside.
- Cook the Noodles: Boil chow mein noodles according to package instructions. Drain and rinse under cold water; set aside.
- Cook the Chicken: Heat oil in a wok over medium-high heat. Cut chicken into strips and cook for about 5-7 minutes until golden brown. Remove from pan.
- Sauté Vegetables: In the same pan, add more oil and sauté carrots, cabbage, and garlic for 3-4 minutes until slightly softened.
- Combine Everything: Add back the cooked chicken and drained noodles to the pan. Pour over prepared sauce and stir well to combine. Cook for an additional 2 minutes on medium heat until heated through.
- Serve Hot: Garnish with chopped green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (330g)
- Calories: 450
- Sugar: 6g
- Sodium: 710mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg