Preparation time: 20 mins

Cooking time: 10 mins

.Serving: 5

Ingredients:

  Chicken

• 1/2 lb chicken breast sliced into 1/4" strips, against the grain
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp shaoxing wine
• 1 tbsp light soy sauce
• 1/2 tbsp cornstarch
• 1/2 tbsp avocado oil

   Vegetables

• 1 medium carrot sliced
• 3 cups cabbage sliced
• 1/4 white onion sliced
• 5 scallions chopped, greens and whites separated
• 1 tbsp ginger minced
• 5 cloves garlic minced

 Sauce

• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp shaoxing wine
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1/2 tbsp sugar
• 1 tbsp water
• 1/2 tbsp cornstarch
• 1/4 tsp msg optional

 Noodles

• 16 oz lo mein noodles fresh; if using dried noodles, use 12 ounces

 Oils

• 1/2 tsp sesame oil
• 3 tbsp neutral oil

Instructions:

1. Slice your chicken breast into 1/4" strips against the grain and place in a bowl. Marinate with salt, white pepper, light soy sauce, shaoxing wine, corn starch and avocado oil. Let marinate for 15-20 minutes while you prepare the rest of your ingredients
2. Prepare your vegetables and set aside, separating your scallion whites and greens.
3. Premix your sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg.
4. Cook your lo mein noodles about 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
5. Over high heat, sear your chicken in 3 tbsp of avocado oil for 2-3 minutes or until cooked through and set aside.
6. In the remaining oil, sauté your garlic and ginger for 15 seconds, followed by the scallion white and veggies. Sauté for a few minutes until slightly wilted, then add your noodles, chicken, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until sauce has thickened and is evenly coated. Add scallion greens, mix, and enjoy!