Ingredients
Method
Preparation
- Cook chow mein or egg noodles according to package directions until just al dente. Drain and toss with a tiny splash of oil to keep them from sticking.
- In a small bowl, whisk soy sauce, oyster sauce, hoisin, sesame oil, honey, and chicken broth until smooth. Set aside.
Cooking
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the chicken slices and stir-fry until golden and cooked through, about 5–7 minutes. Remove and set aside.
- Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant—don’t let them burn.
- Add cabbage, carrots, and snap peas. Stir-fry for 3–4 minutes until tender-crisp. Add half the green onions and cook for 1 more minute.
- Return chicken to the pan. Pour the sauce over the mixture and bring to a gentle simmer for 1–2 minutes. Stir the cornstarch slurry and add it to the pan; simmer until the sauce thickens slightly, about 30–60 seconds.
- Add the cooked noodles and toss until everything is evenly coated and heated through, about 1–2 minutes. If the sauce is too thick, splash a little water or broth.
Serving
- Plate immediately, top with reserved green onions and crispy chow mein noodles for crunch. Serve hot.
Notes
For health swaps, consider using low-carb noodles or firm tofu. Store leftovers in an airtight container for up to 3–4 days. Not recommended for freezing as it affects texture.