Ingredients:

  • lb boneless, skinless chicken breasts or thighs, cut into bite-sized strips
  • tsp Soy Sauce (Light/Low Sodium)
  • tsp Cornstarch (for marinade)
  • tsp Vegetable or Canola Oil (for marinade)
  • oz Dried Egg Noodles (Chow Mein style)
  • tsp Sesame Oil (for tossing noodles)
  • Tbsp Soy Sauce (Regular, for sauce)
  • Tbsp Oyster Sauce
  • Tbsp Brown Sugar (packed)
  • tsp Rice Vinegar
  • tsp Fresh Ginger, grated
  • /2 tsp Garlic powder
  • /4 cup Water or Chicken Stock
  • tsp Cornstarch (for sauce thickening)
  • Tbsp Vegetable or Canola Oil (divided for stir-fry)
  • cloves Garlic, minced
  • medium Onion, yellow or white, sliced thinly
  • medium Carrots, julienned or thinly sliced on the bias
  • Celery Stalks, sliced thinly on the bias
  • cups Cabbage, Napa or Green, shredded
  • Scallions (Green Onions), white and green parts separated and sliced

Instructions:

  1. Prep the Chicken: Combine chicken strips with marinade ingredients (1 tsp soy sauce, 1 tsp cornstarch, 1 tsp oil). Set aside for 10 minutes.
  2. Cook the Noodles: Boil the egg noodles according to package directions until al dente. Drain immediately and toss with 1 tsp sesame oil to prevent sticking. Set aside.
  3. Whisk the Sauce: In a small bowl, whisk together all Sauce ingredients (3 Tbsp Soy sauce, Oyster sauce, sugar, vinegar, ginger, garlic powder, water/stock, and 1 tsp cornstarch) until the cornstarch is fully dissolved. Set aside.
  4. Sear the Chicken: Heat 1 Tbsp oil in a large wok or deep skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer. Cook until browned and cooked through (about 3-4 minutes). Remove chicken and set aside.
  5. Sauté Aromatics: Add the remaining 1 Tbsp oil to the wok. Add minced garlic and the white parts of the scallions. Stir-fry rapidly for 30 seconds until fragrant.
  6. Stir-Fry Vegetables: Add the onions, carrots, and celery. Stir-fry vigorously for 2 minutes until they start to soften slightly but retain crunch. Add the cabbage and stir-fry for another 1 minute.
  7. Combine & Sauce: Return the cooked chicken to the wok. Give the sauce a quick re-whisk and pour it over the chicken and vegetables. Toss immediately; the sauce should bubble and thicken rapidly (about 1 minute).
  8. Add Noodles: Add the cooked, drained noodles to the wok. Toss everything gently but thoroughly until the noodles are evenly coated in the glossy sauce. Cook for 1 minute to heat the noodles through.
  9. Finish: Remove from heat. Stir in the green parts of the scallions. Serve immediately while piping hot!