- 11b chicken breast, boneless, skinless
- 3 tbsp olive oil (split)
- 2 tbsp Neil’s Sarap Dayum Tasty Asian rub
- 12 oz chow mein noodles, (uncooked noodles)
- 3 cups cabbage
- 1 large carrot, julienned
- 1 medium onion sliced in half and sliced
- 2 green onions
- 4 garlic cloves
- 3 tbsp oyster sauce
- 3 tbsp hoisin sauce
- 3 tbsp low sodium soy sauce
- 2 tbsp light sesame oil, (not toasted)
- 1/2 cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
- Slice your chicken thin, (velvet my chicken always – slice chicken and put into a bowl with 2 tsp baking soda and a tiny bit of water just to make a paste or slurry, let sit 20 minutes and rinse well and drain u will have the nicest most tender chicken ever) *optional
- In a small mixing bowl, use a whisk or large spoon to combine oyster sauce, hoisin, sugar, sesame oil, soy sauce, chicken broth, Asian rub and cornstarch. (I made the day before so it’s not so much work and clean up the same day – but not necessary) Set aside.
- Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
- Heat a large wok or pan with 1 tbsp olive oil over medium-heat. Add your chicken and season with @Neil’s Sarap Dayum Tasty Asian rub and cook in the oil until golden brown. Remove and set aside.
- Add the last of the olive oil and and carrots, cabbage, onion and sliced garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
- Add chicken and noodles into the pan. Pour sauce over the top and continue cooking all the ingredients together for an additional 2 minutes. (I like to cut my noodles in half, just put them in the pan and take some scissors and cut half way through the clump of noodles, makes it easier to combine everything)
- Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!
Tried this recipe?Let us know how it was!