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I was looking to add a little culinary variety to our dinners and realized that I had never made a Chinese dish. It seemed difficult and I figured a disaster would ensue if I broke out the wok, so it was Chinese take-away for us when we had a craving. When I stumbled across this recipe, I decided to give it a go and it changed the game for me! I was impressed with how easy it was, how the flavors came together beautifully, and that my family said it was incredible. Instead of regular requests for Chinese take-away, they ask me to make this meal – proud feelings on so many levels!

I must mention the sauce: This Chow Mein sauce truly is the best. It has a perfect balance between sweet and savory with a depth that pulls it all together. It is difficult to describe but I have never encountered a sauce like this before. I think you will love it too!

Do not be afraid to change the vegetables for variety and to use what you have on hand. See the Notes at the bottom for some ideas.


1 lb. chicken breast boneless, skinless (cut into bite-sized strips)

3 Tbsp. olive oil

12 oz. Chow Mein noodles (uncooked)

2 cups cabbage

1 large carrot julienned

1/2 bunch green onions – sliced

2 garlic cloves

Chow Mein Sauce

6 Tbsp. oyster sauce

3 Tbsp. low sodium soy sauce

3 Tbsp. light sesame oil (not toasted)

1/2 cup chicken broth

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