* Methods :
°1 pound boneless, skinless chicken breast
°three tablespoons of oil
°12 oz. chow mein noodles (uncooked)
°2 cups cabbage
°1 big carrot broth
°half batch onion
°2 garlic cloves
°chow mein sauce
°6 tablespoons oyster sauce
°three tablespoons low-sodium soy sauce
°three tablespoons sesame oil (unroasted)
°half cup hen broth
°1 tablespoon of cornstarch
*directions
In a small blending bowl, use a whisk to combine the oyster sauce, granulated sugar, sesame oil, soy sauce, hen broth, and cornstarch. Sit aside.
Cook the noodles in line with bundle directions, then drain, rinse with bloodless water, and set aside.
Heat a big frying pan or skillet with olive oil over medium heat. Cut the chicken breasts into small slices and cook withinside the oil till golden brown. The strips are eliminated from the fire and set apart.
Add the carrots, cabbage and pressed garlic and saute for a couple of minutes till the veggies have softened a touch and the cabbage is a piece transparent.
Add the hen and noodles lower back to the skillet. Pour the sauce over it and maintain to cook all of the elements collectively for any other 2 minutes.
Garnish the chow mein with chopped onions and serve the noodles immediately from the pan, piping warm!
Enjoy !
