Ingredients
Scale
- 6 oz boneless chicken breast or thighs, thinly sliced
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 tsp cornstarch
- 1/4 tsp salt
- 1/4 cup chicken broth
- 2 tbsp Shaoxing wine
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp sugar
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 2 tbsp peanut or vegetable oil
- 4 cups shredded cabbage
- 2 cloves garlic, chopped
- 1 tbsp ginger, minced
- 10 oz fresh chow mein noodles or 6 oz dried noodles
- 2 small carrots, julienned
- 1 Anaheim pepper, sliced (optional)
- 4 green onions, cut into 2” pieces
Instructions
- Mix chicken with Shaoxing wine, cornstarch, and salt; set aside to marinate.
- Combine all sauce ingredients in a small bowl.
- Boil noodles until al dente; rinse, drain, and set aside.
- Heat 1 tbsp oil in a skillet, cook chicken briefly until slightly golden, then transfer to a plate.
- Add remaining oil, garlic, and ginger; cook until fragrant.
- Add carrot and cabbage; cook 1 minute until slightly soft. Add noodles and toss.
- Add chicken and pour sauce over all; toss to combine.
- Add pepper and green onion; toss well, then serve hot.
Notes
- Optional: Add 1 tsp dark soy sauce for deeper color.
- Use 5 cups pre-cut coleslaw mix instead of cabbage and carrots to save prep time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 254
- Sugar: 9.3 g
- Sodium: 623 mg
- Fat: 10.2 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 8.6 g
- Trans Fat: 0 g
- Carbohydrates: 29.1 g
- Fiber: 3.7 g
- Protein: 13.3 g
- Cholesterol: 40 mg