Chicken Chow Mein with Homemade Sauce

Chicken chow mein combines tender chicken, crisp cabbage, carrots and chewy noodles with a savory homemade oyster-soy sauce. This 35-minute dinner serves four.

INGREDIENTS:

1 lb boneless skinless chicken breast cut into bite-sized pieces

3 tbsp oil vegetable or olive oil

12 oz chow mein noodles uncooked

2 cups shredded cabbage

1 large carrot julienned

1/2 bunch green onions chopped for garnish

2 cloves garlic minced

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

DIRECTIONS:

In a small mixing bowl, whisk together the oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and granulated sugar. Stir until smooth and set aside.

Cook the chow mein noodles according to package instructions until al dente. Drain and rinse with cold water. Set aside.

Heat 3 tablespoons of oil in a large skillet or wok over high heat. Add the chicken pieces and half the minced garlic. Cook for 5-7 minutes, until the chicken reaches 165°F (74°C). Remove from the skillet and set aside.

In the same skillet, add the julienned carrots, shredded cabbage, and remaining garlic. Stir-fry for 3-4 minutes until the vegetables are tender but still slightly crunchy.

Add the cooked chicken and noodles to the skillet with the vegetables. Pour the prepared sauce over everything and toss to coat evenly. Cook for 2 more minutes to blend the flavors.

Garnish with chopped green onions and serve immediately while hot.