Chicken Chow Mein

INGREDIENTS

• 6 oz dry chow mein noodles
• 8 oz boneless skinless chicken breasts cut into thin strips against the grain
• Salt and pepper
• 1 tablespoon oil
• 1 cup sliced cabbage
• 1/2 cup shredded carrots
• 3 scallions sliced
• 1 clove garlic minced
• 1 teaspoon minced ginger
• 3 tablespoons oyster sauce
• 3 tablespoons low sodium chicken broth or water
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• ½ tablespoon corn starch
• ½ tablespoon granulated sugar

INSTRUCTIONS

• Cook the noodles according to package directions. Drain and rinse with cold water. Set aside.
• Meanwhile, season the chicken with salt and pepper.
• Heat the oil in a large skillet over medium high heat. Add in the chicken and cook until the surface is white and the center is no longer pink. Remove from the skillet onto a plate. Cover lightly with foil to keep warm.
• Add the cabbage and carrots to the skillet and sauté until softened, about 2-3 minutes. Add in the scallions, garlic, and ginger. Saute for another 1-2 minutes until fragrant.
• While the veggies are cooking, whisk together the oyster sauce, soy sauce, sesame oil, corn starch, and sugar. Set aside.
• Add the noodles and chicken back into the skillet. Pour over the sauce and cook, stirring, until the sauce has thickened and coats the noodles. Top with extra green onions, if desired, and serve.

NOTES

Yakisoba can also work in place of the chow mein noodles.

You can also use cooked chicken thighs.

Rinse the cooked noodles under cold running water when you dry them. This will stop the cooking process so they don’t get too soft.

• Feel free to add in extra veggies. Bell pepper and mushrooms work great.