, thinly sliced
, or apera (optional)
chow mein noodles
, cut into 1-inch pieces
- COMBINE chicken with sherry, 1/2 tbsp soy sauce, 1 tsp sesame oil and cornstarch in a medium bowl until coated, then let marinate for 10 min. Cook noodles following package directions. Drain and rinse under cold running water. Set aside.
- HEAT a wok or extra-large non-stick frying pan over high. Add 1 tbsp canola oil, then chicken. Cook, stirring constantly, until no longer pink, about 2 min. Transfer chicken to a plate.
- ADD remaining 1 tbsp canola oil to wok, then coleslaw mix, green onions and garlic. Stir-fry until cabbage wilts by half, 1 to 2 min.
- ADD noodles, remaining 1 1/2 tbsp soy sauce and 1 tsp sesame oil and oyster sauce. Cook, stirring, until noodles are warm, 1 to 2 min. Stir in chicken and any juices in bowl. Divide among plates.
Nutrition (per serving)
- 25 g,
- 43 g,
- 15 g,
- 4 g,
- 731 mg.
Shopping tip: Fresh chow mein noodles can be found in the refrigerated Asian section in your grocery store. If you can’t find any, swap in egg noodles or cooked ramen noodles.