Chicken Chow Mein

Ingredients

• 1 lb refrigerated yakisoba or chow mein noodles
• 1 lb boneless skinless chicken breasts, sliced into 1/2-inch thick strips
• 1 cup thinly sliced celery
• 2 Tbsp vegetable oil
• 3 cups thinly sliced green cabbage
• 1 1/2 cups matchstick carrots
• 2/3 cup chopped green onions
• 2 tsp minced ginger
• 2 garlic cloves, minced
• 4 Tbsp low-sodium soy sauce
• 1 Tbsp oyster sauce, or more to taste
• 1 Tbsp granulated sugar
• 1 1/2 tsp sesame oil

Directions

1. Cook the noodles as directed on the package. In a bowl, whisk the soy sauce, oyster sauce, sugar and sesame oil together, then set the sauce aside.
2. Warm the oil in a wok or a large, deep non-stick skillet over moderately high heat. Add the chicken, leaving a bit of room between the pieces so they can brown instead of steam. Cook for 3 – 4 minutes, flip, and keep cooking until the chicken is done, about 2 – 3 minutes more. Move the chicken to a plate or a sheet of foil.
3. Lower the heat a little, add the remaining 1 Tbsp oil to the skillet, then add the celery and sauté for 3 minutes. Stir in the cabbage and cook for 2 minutes. Add the carrots, green onions, garlic and ginger, and sauté for 1 – 2 minutes more, just until the vegetables are crisp-tender.
4. Add the noodles and chicken back to the skillet. Pour the soy sauce mixture over everything and toss until evenly coated. Serve warm.