1-First, mix up the sauce by combining 4 tablespoons oyster sauce, 3 tablespoons granulated sugar, 3 tablespoons light sesame oil, 1 tablespoon soy sauce, half a cup chicken broth, and 1 tablespoon cornstarch in a bowl. Whisk it well and set it aside for later. This step builds the flavorful base that ties everything together.

2-Next, cook 12 oz uncooked chow mein noodles following the package directions, then drain and rinse them with cold water to stop the cooking. This keeps the noodles from getting mushy when you stir-fry. Heat 3 tablespoons olive oil in a large wok or pan over medium heat, and cut 1 lb boneless, skinless chicken breast into bite-sized strips before adding it to the pan.

3-Cook the chicken until it’s golden brown, then remove it and set it aside. In the same pan, add 1 large carrot (julienned), 2 cups cabbage, and 2 garlic cloves. Sauté these until the veggies soften and the cabbage turns translucent it only takes a few minutes to keep that fresh crunch.

4-Return the chicken to the pan, add the cooked noodles, and pour in the sauce you prepared earlier. Stir everything for about 2 minutes to let the flavors blend. Finally, garnish with chopped green onions and serve it hot. This method works great for adaptations, like swapping chicken for tofu if you’re going vegetarian.