1 lb refrigerated chow mein noodles or 8 oz dry thin spaghetti
1 lb chicken, sliced into 1/2 inch thin strips
1 cup thinly sliced celery
2 Tablespoons vegetable oil
3 cups thinly sliced cabbage
1 1/2 cups matchstick carrots (buy bag of pre-cut)
4 green onions
1 1/2 tsp minced ginger
2 cloves garlic, minced
5 Tablespoons soy sauce
1 Tablespoon oyster sauce
2 tsp granulated sugar
1 1/2 tsp sesame oil (or seeds)
Instructions
Prepare noodles according to package directions. In a bowl
whisk together soy sauce, oyster sauce, sugar and sesame
seeds/oil, set aside.
Heat oil in a wok or deep skillet over medium-high heat. Add
chicken and celery and cook until chicken is half way cooked
through, about 4 minutes (outsides should be white). Add
cabbage, carrots, green onions and ginger and sauté until
veggies are tender and chicken is cooked through, about 4
minutes, adding in garlic during last minute of cooking.
Toss in pasta, then pour sauce mixture over top and toss to
coat. Serve warm.
Originally Submitted
3/27/2018
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