INGREDIENTS
- 8 oz chow mein noodles
- 1 lb chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 tablespoon sesame oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup cabbage, shredded
- 1 cup carrot, julienned
- 1 cup bell pepper, thinly sliced
- 1/2 cup bean sprouts
- 2 green onions, sliced
- Salt and pepper, to taste
Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 teaspoon sugar
INSTRUCTIONS
- Cook chow mein noodles according to package instructions. Drain and set aside.
- In a bowl, combine chicken slices with soy sauce, oyster sauce, and cornstarch. Marinate for at least 15 minutes.
- In a small bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, hoisin sauce, cornstarch, chicken broth, and sugar. Set aside.
- Heat 1 tablespoon vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon vegetable oil. Add sliced onion and minced garlic, and stir-fry for 1-2 minutes until fragrant.
- Add cabbage, carrot, and bell pepper to the skillet. Stir-fry until vegetables are tender-crisp, about 3-4 minutes.
- Return the cooked chicken to the skillet and add the cooked noodles. Pour the prepared sauce over the mixture and toss to combine.
- Add bean sprouts and green onions. Stir-fry for another 1-2 minutes until everything is well coated and heated through. Season with salt and pepper to taste.
- Serve hot, garnished with additional green onions if desired.