Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into thin strips
  • 1 tablespoon (15ml) soy sauce, low sodium preferred
  • 1 tablespoon (15ml) cornstarch (cornflour)
  • 1 teaspoon (5ml) sesame oil
  • 1/4 teaspoon (1.25ml) ground white pepper
  • 1 pound (450g) fresh or dried chow mein noodles (or egg noodles as a substitute)
  • 2 tablespoons (30ml) vegetable oil, divided
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup (approx. 100g) sliced carrots
  • 1 cup (approx. 100g) sliced celery
  • 1 cup (approx. 100g) sliced green cabbage
  • 1/2 cup (approx. 50g) bean sprouts
  • 2 green onions, thinly sliced, for garnish
  • 1/4 cup (60ml) chicken broth, low sodium
  • 2 tablespoons (30ml) soy sauce, low sodium preferred
  • 1 tablespoon (15ml) oyster sauce
  • 1 tablespoon (15ml) brown sugar
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon (5ml) cornstarch (cornflour)

Instructions:

  1. Combine chicken with soy sauce, cornstarch, sesame oil, and white pepper. Let marinate for at least 15 minutes (or longer in the fridge).
  2. Cook noodles according to package directions. Drain well and set aside.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned. Remove chicken from wok and set aside.
  4. Heat remaining 1 tablespoon of vegetable oil in the wok. Add onion and garlic and sauté until softened and fragrant. Add carrots and celery; stir-fry for a few minutes. Add cabbage and bean sprouts; stir-fry until vegetables are crisp-tender.
  5. Return chicken to the wok with the vegetables. Add cooked noodles.
  6. In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, brown sugar, sesame oil, and cornstarch. Pour sauce over the chicken, vegetables, and noodles.
  7. Stir-fry everything together until the sauce thickens and coats all ingredients.
  8. Garnish with sliced green onions and serve immediately.