Ingredients
Scale
- 2 boneless chicken breasts, sliced thin
- 8 oz chow mein noodles or thin egg noodles
- 2 tablespoons vegetable oil
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Cook the noodles according to package instructions, drain, and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in vegetables and cook until slightly tender, about 3-4 minutes.
- Mix in cooked noodles, soy sauce, oyster sauce, sesame oil, salt, and pepper. Toss well to combine.
- Cook for another 2 minutes to heat through, then garnish with green onions before serving.
Notes
- Feel free to add other vegetables like snow peas or bamboo shoots for variation.
- For extra flavor, sprinkle with toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: dairy-free, nut-free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg