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The chow mein sauce is a critical component. It combines oyster sauce and soy sauce for depth, sesame oil for a hint of nuttiness, and a splash of chicken broth to thin it slightly. Cornstarch helps thicken the sauce, ensuring it clings to the noodles and chicken effectively, while a touch of sugar balances the saltiness.
Cooking Instructions Refined:
Sauce Mix: In a bowl, whisk together the oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar until smooth.
Noodle Prep: Boil the chow mein noodles just until al dente, rinse under cold water, then drain.
Chicken Cooking: In a large skillet, heat oil over medium heat, add chicken cut into strips, and sauté until just cooked through. Remove and set aside.
Vegetable Sauté: In the same skillet, add more oil if needed, and sauté carrots and cabbage with garlic until they begin to soften.
Combine and Simmer: Return the chicken to the skillet, add noodles and the prepared sauce. Toss everything to combine and heat through for a few minutes.
Serving Suggestions:
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