Ingredients
- 1 lb chow mein noodles or 8 oz spaghetti (thin or regular) will as well
- 1 lb boneless skinless chicken breasts, sliced into 1/2 inch thick strips
- 1 cup thinly sliced celery (2 stalks)
- 2 tbsp Canola oil
- 2 cps thinly sliced green cabbage
- 1 1/2 cups matchstick carrots
- 2/3 cup chopped green onions
- 2 tsp minced ginger
- 2 cloves minced garlic
- 4 tbsp low-sodium soy sauce
- 4 tbsp oyster sauce
- 1 tbsp granulated sugar
- 1 1/2 tsp sesame oil
Instructions
Prepare noodles according to directions on package, in a bowl, whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside. Heat oil in a wok or large and deep non-stick skillet over moderately high heat, add chicken and cook until cooked through, about 2-3 minutes, transfer to plate or sheet of foil. Reduce heat slightly add remaining oil in skillet, add celery and sauté for 3 minutes, add cabbage and sauté 2 minutes, then add carrots, green onions, garlic, ginger and sauté 1 to 2 minutes longer, until veggies are all crisp tender. Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat.