- 16 -ounces of uncooked boneless, skinless, chicken breast, cut into small bite-size pieces
- 2 tablespoons olive oil
- 12 -ounces uncooked chow mein noodles (prepare per package instructions, and drain)
- 2 cups shredded cabbage
- 1 large carrot, Julienne sliced (skinny sticks)
- 4-6 green onions, cut into 1-2 inch pieces
- 1 cup bean sprouts (or one 14-ounce can of bean sprouts, drained)
- 2-3 garlic cloves, pressed
- 1 tablespoon Hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 1/2 cup chicken broth
- 1/4 cup granulated white sugar
- 1 tablespoon cornstarch
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1. Grab a bowl and combine the Hoisin sauce, soy sauce, sesame oil, chicken broth, sugar, and cornstarch. Whisk until smooth. Set the bowl aside.
2. Cook the chow mein noodles as directed on the package and drain. Set aside.
3. Heat your large WOK or deep frying pan with olive oil and cook the chicken pieces until golden brown. Remove the chicken from the pan and set the pieces aside.
4. Add the carrots, cabbage, chopped or pressed garlic, and carrots to the WOK or deep frying pan, cook until slightly softened. The cabbage will be a LITTLE translucent.
5. Add the chicken and noodles back into the Wok or deep frying pan. Add the bean sprouts to the pan.
6. Pour the sauce over the mixture and cook for about 2-3 minutes.
7. Serve hot from the pan and garnish with the green onions. Enjoy.