Chicken Chow Mein

Sauce and Marinade

2 tbsp oyster sauce oyster sauce

3.50 tbsp light soy sauce (not low sodium)

1.50 tsp honey

1 tbsp corn starch

2 tsp sesame oil

1 tsp low/no sodium rice wine vinega

⅛ tsp ground schewan pepper

1.50 tbsp sambal Oleck

1 tbsp water or more as needed to thin out sauce

For the noodles

7 oz fresh chow mein or egg noodles

1 boneless skinless chicken breast or thighs about 1/3 lb., cut into 1” chunks

2 tbsp cooking oil

2 garlic cloves minced

½ tsp minced fresh ginger

1 cup shredded Napa cabbage mixed cabbage slaw, bok choy or snap peas would work as well

⅓ cup shredded or julienned carrots

2 green onions cut into 2-inch length

1 can sliced Waterchestnuts, drained

1 can baby corn, cut

Sesame seeds for garnish

In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.

Heat oil in a non-stick pan or wok over medium high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.

Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out sauce, as needed.

Stir in green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.

For meal prep - divide into even portions in containers and store in fridge for up to 4 days. Reheat any leftovers in microwave or on stovetop.

Recipe Notes

*Chicken can be swapped out for turkey, beef or tofu.

*Broccoli, spinach, snap peas or bok choy can be used instead of cabbage

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Chicken Chow Mein