Ingredients
- 10 ounces chow mein noodles
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 3 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast thinly sliced
- 2 cloves garlic minced
- 2 teaspoons ginger minced
- 2 1/2 cups green cabbage thinly sliced
- 1 1/2 cups carrots julienned
Instructions
- Cook chow mein noodles according to package instructions, then drain, rinse with cold water, and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, and sesame oil. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and with an internal temperature of 165°F, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add garlic, ginger, cabbage, and carrots. Cook until vegetables are tender, about 3-4 minutes. Be careful not to burn the garlic.
- Return the chicken to the skillet and add the cooked noodles and sauce mixture.
- Toss everything together and cook for an additional 2-3 minutes until well-heated and combined. Serve immediately.