1 lb. chicken breast boneless, skinless (cut into bite-sized strips)
Tbsp. olive oil
12 oz. Chow Mein noodles (uncooked)
2 cups cabbage
1 large carrot julienned
1/2 bunch green onions – sliced
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
Prepare Chow Mein Sauce
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 the noodles according to package instructions, drain, rinse with cold water, and set aside.
Heat a large wok or large sauté pan with olive oil over medium heat. When the oil is hot, add chicken and cook until golden brown. Remove chicken and set aside.
Add carrots, cabbage and pressed garlic and sauté for just 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 with chopped green onions and it is ready to serve.