Tender sliced chicken and crisp stir-fried vegetables tossed with chow mein noodles and a rich, savory homemade sauce, ready in under 30 minutes.

2 boneless, skinless chicken breasts, thinly sliced

1 tbsp vegetable oil

2 cups shredded cabbage (green or napa)

1 medium carrot, julienned

1/2 cup bell pepper, thinly sliced

3–4 green onions, chopped (whites and greens separated)

3 cloves garlic, minced

4 oz chow mein noodles (or egg/ramen noodles)

Sesame seeds (optional, for garnish)

Crushed red pepper flakes (optional, for heat)

1/4 cup soy sauce (or tamari for gluten-free)

2 tbsp oyster sauce (or vegan alternative)

1 tbsp hoisin sauce

1 tbsp rice vinegar or apple cider vinegar

1 tbsp brown sugar (or honey)

1/2 tsp sesame oil

1/4 tsp ground white pepper (or black pepper)

1/4 cup chicken broth (or vegetable broth)

1 tbsp cornstarch (optional, for thickening)

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Cook the chow mein noodles according to package instructions. Drain and toss lightly with sesame oil if sticking. Set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, vinegar, brown sugar, sesame oil, white pepper, and chicken broth. If thickening, whisk cornstarch with water and add to sauce. Set aside.
Heat vegetable oil in a large pan or wok over medium-high heat. Cook sliced chicken 5–7 minutes until cooked through and golden. Remove and set aside.
In the same pan, add garlic and white parts of green onions. Stir-fry 1–2 minutes until fragrant.
Add cabbage, carrots, and bell pepper. Stir-fry 3–4 minutes until slightly tender but still crisp.
Add noodles and cooked chicken back to the pan with veggies. Pour sauce over and toss to coat evenly.
Stir-fry everything together for 2–3 minutes until heated through.
Garnish with green parts of green onions, sesame seeds, and crushed red pepper flakes if desired. Serve hot.

Use tofu or extra veggies to make this dish vegetarian or vegan, with vegan oyster sauce.

Add chili paste or fresh chilies to the sauce for a spicy version.

Use tamari and gluten-free noodles to make it gluten-free.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in a pan or microwave, adding a splash of water or broth if dry.

Avoid freezing to prevent mushy noodles.