8ozboneless skinless chicken breastscut into thin strips against the grain
Salt and pepper
3tablespoonslow sodium chicken broth or water
Cook the noodles according to package directions. Drain and rinse with cold water. Set aside.
Meanwhile, season the chicken with salt and pepper.
Heat the oil in a large skillet over medium high heat. Add in the chicken and cook until the surface is white and the center is no longer pink. Remove from the skillet onto a plate. Cover lightly with foil to keep warm.
Add the cabbage and carrots to the skillet and sauté until softened, about 2-3 minutes. Add in the scallions, garlic, and ginger. Saute for another 1-2 minutes until fragrant.
While the veggies are cooking, whisk together the oyster sauce, soy sauce, sesame oil, corn starch, and sugar. Set aside.
Add the noodles and chicken back into the skillet. Pour over the sauce and cook, stirring, until the sauce has thickened and coats the noodles. Top with extra green onions, if desired, and serve.
Yakisoba can also work in place of the chow mein noodles.You can also use cooked chicken thighs.Rinse the cooked noodles under cold running water when you dry them. This will stop the cooking process so they don't get too soft.
Feel free to add in extra veggies. Bell pepper and mushrooms work great.