Chicken Chow Mein
1 lb. boneless, skinless-chicken-breast
3 tsp. oil
12 oz. chow mein noodles (uncooked noodles)
2 cups of cabbage
1 large carrot, julienned
1/2 batch of green onions
2 cloves garlic
Chow Mein Sauce
6 tbsp. of oyster sauce
3 tbsp. low sodium soy sauce
3 tbsp. light sesame oil
1/2 cup chicken broth
1 tbsp. of cornstarch
1 tsp. granulated sugar
In a small bowl, use a whisk to combine the oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Put aside.
Cook your noodles according to the package directions then drain, rinse with cold water and set aside.
Heat a large wok or skillet with olive oil over medium heat. Cut chicken breasts into bite-sized strips and cook them in oil until golden brown. Remove the strips and set aside.
Add the carrots, cabbage and garlic and sauté for a few minutes until the vegetables are slightly softened and the cabbage is a little translucent.
Return the chicken and noodles to the pan. Pour the sauce on top and continue cooking all the ingredients together for another 2 minutes.
Garnish your chow mein with chopped green onions and serve.