This is an amazing recipe! If you have trouble finding Chow Mein noodles
try an oriental market, shop online, or use spaghetti noodles.
- 1 lb. chicken breast boneless, skinless
- 4 tbsp Fresh Harvest Toasted Sesame Oil
- 12 oz chow mein noodles (uncooked noodles)
- 2 cups cabbage, shredded
- 1 large carrot, julienned
- 5-6 green onions, chopped coarsely
- 2 garlic cloves, minced
For the Chow Mein Sauce:
- 6 tbsp oyster sauce
- 3 tbsp low sodium soy sauce
- 3 tbsp Fresh Harvest Toasted Sesame Oil
- 1/2 cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
- In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, Fresh Harvest Toasted Sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
- Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
- Heat a large wok or pan with 2 tbsp. Sesame oil over medium heat. Cut chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
- Add 2 tbsp Sesame oil, carrots, cabbage and pressed garlic and sauté for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
- Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 4-5 minutes stirring and tossing well to mix the noodles, sauce, chicken and vegies well.
- Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!