Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground ginger
  • 8 oz lo mein noodles
  • 2 cups shredded cabbage
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tbsp neutral oil
  • 2 green onions, sliced

Instructions:

  1. Marinate the sliced chicken breast with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp salt, and 1/4 tsp white pepper.
  2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp toasted sesame oil, and 1/2 tsp ground ginger to create the sauce.
  3. Heat 1 tbsp neutral oil in a large wok or cast iron skillet over high heat. Add the marinated chicken in a single layer and sear undisturbed for 2 minutes until golden-brown. Toss until cooked through, then remove from pan and set aside.
  4. In the same pan, add minced garlic, carrots, and cabbage. Stir-fry for 2–3 minutes until cabbage softens. Add snap peas and cook for one additional minute.
  5. Add cooked lo mein noodles to the pan with the vegetables and pour the sauce mixture over the top. Toss over medium-high heat until noodles are coated in a glossy glaze.
  6. Fold the cooked chicken back into the pan and stir for 60 seconds to reheat. Garnish with sliced green onions.