Ingredients:

  • 1 tbsp low-sodium soy sauce
  • 1 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 1 pinch white pepper
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp honey
  • 1 tsp rice vinegar
  • 0.5 tsp cornstarch
  • 1 lb chicken breast, thinly sliced into strips
  • 8 oz chow mein noodles
  • 2 cups shredded cabbage
  • 1 cup bean sprouts
  • 1 medium carrot, julienned
  • 3 stalks green onions, cut into 2-inch pieces
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp avocado oil

Instructions:

  1. Prep the noodles. Boil your noodles according to the package, but pull them out 2 minutes early. Drain and rinse with cold water immediately. Note: This prevents them from sticking together.
  2. Mix your liquids. Whisk the marinade ingredients in one bowl and the sauce ingredients in another. Note: Make sure the cornstarch is fully dissolved.
  3. Marinate the chicken. Toss your sliced chicken in the marinade and let it sit for 5-10 minutes.
  4. Sear the protein. Heat 1 tbsp of avocado oil in your wok over high heat. Add the chicken in a single layer and let it sit without stirring for 2 minutes until golden brown edges form. Toss and cook until just done, then remove to a plate.
  5. Sauté the aromatics. Add the remaining 1 tbsp of oil. Stir fry the carrots and cabbage for 2 minutes until they start to soften but still have a snap.
  6. Add the flavor base. Stir in the minced garlic and grated ginger for 30 seconds until you smell the aroma. Don't let them burn!
  7. Combine everything. Return the chicken to the pan and add the noodles and bean sprouts.
  8. Glaze the noodles. Pour the savory sauce over the mixture. Toss continuously for 2-3 minutes over high heat until the sauce thickens and the noodles look glossy.
  9. Finish the dish. Stir in the green onions during the last 30 seconds of cooking. Remove from heat immediately.