Chicken Chow Mein
| ¼ cup | chicken soup or water |
| ¼ cup | oyster sauce |
| 3 tbsp | soy sauce |
| 3 tbsp | sesame oil |
| 2 tbsp | Shaoxing wine or chicken broth |
| 1 tbsp | cornstarch |
| 1 tbsp | brown sugar |
| ¼ tsp | white pepper |
| 10 oz | chicken breast cubed |
| 5 oz | chow mein noodles uncooked |
| 3 tbsp | oil |
| 2 cloves | garlic, minced |
| 2 cups | cabbage, shredded |
| 1 large | carrot, sliced into strips |
| 3 | green onions, chopped |
| Combine the chicken soup, oyster sauce, soy sauce, sesame oil, Shaoxing wine, corn starch, sugar, and pepper, and mix well. |
| Mix the chicken with 1/4 of the sauce and leave to marinate for 10 minutes. |
| Prepare the chow mein noodles per package instructions, drain, and set aside. |
| Heat the oil in a wok and cook garlic for 10 seconds. Add chicken and cook until it is no longer pink, stirring regularly. |
| Add cabbage, carrot, and spring onion. Cook for 2-3 minutes until the cabbage softens. |
| Add noodles and the rest of the sauce and cook until the chicken cooks through. |
| Notes |
| TO STORE: Place leftover chicken chow mein in an airtight container and store in the fridge for up to one week. |
| TO REHEAT: Transfer chicken chow mein to a skillet and heat at medium heat until the dish is fully reheated, frequently stirring. The microwave will also work. Simply heat in 30-second intervals until fully warmed. |
| TO FREEZE: Allow noodles to cool completely and transfer them to an airtight container or freezer bag and freeze for up to 6 months. |