Ingredients
Scale
- 1 pound chicken breast, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 1 cup shredded carrots
- 2 cups shredded cabbage
- 1 cup bean sprouts
- 3 green onions, sliced
- 8 ounces chow mein noodles or spaghetti
- For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 2 teaspoons sugar
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
Instructions
- In a bowl, combine chicken, 1 tablespoon soy sauce, and 1 tablespoon cornstarch. Marinate for 15 minutes.
- In a separate bowl, whisk together all chow mein sauce ingredients until smooth. Set aside.
- Cook noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Stir-fry chicken for 4–5 minutes until cooked through. Remove and set aside.
- In the same skillet, stir-fry onion and carrots for 2–3 minutes. Add cabbage and bean sprouts and cook 2 more minutes.
- Add cooked chicken and noodles back to the skillet. Pour sauce over everything and toss to coat.
- Cook for 2–3 minutes until heated through. Add green onions and toss once more.
- Serve hot, garnished with extra green onions if desired.
Notes
- Vegetables can be substituted based on preference.
- Do not overcook noodles to avoid sogginess.
- Use a wok for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian