Chicken Chow Mein

• •
  Chicken Breast, Boneless Skinless(227g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Garlic(5g)
• •
  Ginger, Fresh Root(5g)
• •
  Soy Sauce, Low Sodium(5g)
• •
  Cornstarch(3g)
• •
  Sesame Oil, Toasted(3g)
• •
  Vegetable oil(15g)
• •
  Chow Mein Noodles, Crispy, Dry(170g)
• •
  Low Sodium Chicken Broth(60g)
• •
  Oyster sauce(45g)
• •
  Soy Sauce, Low Sodium(15g)
• •
  Cornstarch(5g)
• •
  Vegetable oil(15g)
• •
  Garlic(5g)
• •
  Ginger, Fresh Root(5g)
• •
  Cabbage, Green(240g)
• •
  Yellow Onion(120g)
• •
  Carrots(60g)
• •
  Cabbage, Red(240g)
• •
  Bean Sprouts(240g)
• •
  Green Onion (Scallion)(60g)

Instructions

1. 1Slice the chicken breast into bite-sized pieces. In a medium bowl, combine the chicken with minced garlic, grated ginger, low-sodium soy sauce, cornstarch, and toasted sesame oil. Toss to coat evenly and let sit while you prep remaining ingredients.
2. 2Mince the additional garlic and ginger, and slice the onion, carrots, green cabbage, and red cabbage into thin, uniform pieces. Chop the green onions and set aside separately.
3. 3Heat a wok or large sauté pan over medium-high heat with vegetable oil until shimmering (about 1–2 minutes). Add the marinated chicken and stir-fry for 5–7 minutes, breaking up pieces occasionally, until no longer pink in the center and lightly browned. Transfer to a clean plate.
4. 4Cook the crispy chow mein noodles according to package directions. Drain and set aside.
5. 5In a small bowl, whisk together the low-sodium chicken broth, oyster sauce, low-sodium soy sauce, and cornstarch until smooth. Set aside.
6. 6Return the wok to high heat with vegetable oil. Once hot, add the minced garlic and ginger and sauté for 15 seconds until fragrant, stirring constantly to avoid burning. Add the onion, carrots, and green cabbage; stir-fry for 2–3 minutes over medium-high heat until starting to soften.
7. 7Add the cooked noodles and the sauce mixture to the wok. Stir continuously for 1–2 minutes over medium-high heat until the sauce thickens and coats the noodles. Fold in the red cabbage, bean sprouts, and reserved chicken, stirring until heated through, about 1 minute.
8. 8Divide the chow mein evenly into 4 airtight containers while hot. Top each with chopped green onions. Refrigerate up to 4 days.