Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp soy sauce (low sodium)
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 1 tsp neutral oil
  • 1/2 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1/4 tsp white pepper
  • 12 oz lo mein noodles
  • 2 cups shredded cabbage
  • 1 cup carrots, julienned
  • 1 cup broccoli florets, bite-sized
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil
  • 2 green onions, sliced

Instructions:

  1. Bring a large pot of water to a boil. While waiting, whisk the savory sauce ingredients (soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and white pepper) in a small bowl until the cornstarch is fully dissolved.
  2. Marinate the chicken strips in the protein marinade ingredients (soy sauce, Shaoxing wine, cornstarch, and oil) for at least 10 minutes to ensure tenderness.
  3. Heat 1 tbsp of neutral oil in a wok or large skillet over high heat. Add the chicken in a single layer and sear until the edges are mahogany-colored and cooked through (about 3-5 minutes). Remove chicken from the pan and set aside.
  4. Add the remaining 1 tbsp of oil to the pan. Toss in the broccoli and carrots, stir-frying for 2 minutes. Add the cabbage, garlic, and ginger, cooking until the cabbage is wilted but vegetables remain crisp.
  5. Add the undercooked noodles and seared chicken back into the wok. Pour the prepared savory sauce over the mixture and toss on high heat for 2-3 minutes until the sauce thickens and coats the noodles evenly.
  6. Garnish with sliced green onions and serve immediately.