Chicken Chow Mein
It's all about the sauce! The beauty of this quick, flavorful dish is that you can use whatever veggies you have on hand. The sauce takes it over the top!!!
Equipment
- Wok
Ingredients
- 1 lb boneless, skinless, chicken breast, cut into bite sized pieces
- 3 tbsp vegetable oil
- 1 lb cooked chow mein noodles
- 2 cups cabbage, shredded
- 1 large carrot, cut into matchsticks
- 2 cloves garlic, minced
- 1 cup red or green bell pepper, julienned
- 1 cup sugar snap or snow peas, cut in half
- ½ cup sliced green onions, for garnish
For the Sauce:
- 6 tbsp oyster sauce
- 3 tbsp low sodium soy sauce
- 3 tbsp sesame oil
- ½ cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp sugar
Instructions
- In a small bowl, combine all six of the sauce ingredients. Set aside.
- Heat 2 tablespoons vegetable oil in a wok or large skillet. Cook chicken until golden brown. Remove chicken from wok and set aside; keep warm.
- Add carrots and cabbage to the wok and cook for a few minutes until cabbage begins to soften and cook down.
- Add bell pepper and snap peas to the skillet and continue to cook until vegetables are crisp tender, about 2-3 minutes.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add cooked chicken and chow mein noodles to the wok.
- Pour in reserved sauce and toss to combine all the ingredients.
- Cook until heated through, about 2-3 minutes.
- Serve immediately, and garnish with sliced green onions.