Ingredients:

  • 300g Chicken Breast, sliced into thin, bite-sized strips
  • 1 tsp Light Soy Sauce
  • 1 tsp Shaoxing Wine
  • 0.5 tsp Cornstarch
  • 0.5 tsp Toasted Sesame Oil
  • 2 tbsp Light Soy Sauce
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Brown Sugar
  • 0.25 tsp White Pepper
  • 2 tbsp Chicken Stock
  • 200g Dried Chow Mein Noodles
  • 2 cups Cabbage, shredded
  • 1 medium Carrot, julienned
  • 1 cup Bean Sprouts
  • 3 stalks Green Onions, cut into 2-inch segments
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, grated
  • 3 tbsp Vegetable Oil

Instructions:

  1. Organize your Mise en Place: Prepare all vegetables and ensure noodles are par-boiled and dried thoroughly to prevent sticking.
  2. Velvet the Chicken: Combine the sliced chicken breast with 1 tsp light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let marinate for 10 minutes.
  3. Prepare the Sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, brown sugar, white pepper, and chicken stock.
  4. Sear the Protein: Heat 2 tablespoon of oil in a wok over high heat. Add the chicken in a single layer and sear until golden and cooked through. Remove and set aside.
  5. Stir-fry Vegetables: Add remaining oil to the wok. Sauté garlic and ginger for 30 seconds, then toss in cabbage and carrots, stir-frying for 1-2 minutes until crisp-tender.
  6. Combine and Finish: Add the noodles, bean sprouts, and cooked chicken back to the wok. Pour the sauce over the ingredients and toss over high heat for 1-2 minutes until the noodles are glazed and slightly charred. Garnish with green onions.