EASY CHICKEN CHOW MEIN

EASY CHICKEN CHOW MEIN 8 ounces fresh egg noodles or cooked chow mein or ramen noodles 1 1/2 tablespoons oyster sauce 1/2 tablespoon low-sodium soy sauce 1 teaspoon honey or brown sugar 3/4 teaspoon cornstarch 1/4 teaspoon sesame oil 1/3 cup low-sodium chicken broth or water 1/8 teaspoon ground white pepper salt and black pepper, to taste 1/2 pound skinless, boneless chicken breast, cut into 1-inch chunks 1 tablespoon canola or vegetable oil, divided 3 garlic cloves, minced 1/2 teaspoon minced fresh ginger 2 cups shredded Napa cabbage, washed and dried 1/4 cup shredded carrots 1/2 cup canned mung bean sprouts, rinsed and drained 2 green onions, cut into 2-inch pieces Prepare the noodles according to package instructions. Prepare the sauce: In a medium bowl, whisk together the oyster sauce, soy sauce, honey, cornstarch, sesame oil, broth, white pepper, salt and black pepper until evenly combined. Measure out 2 tablespoons and pour over the chicken in a separate bowl, reserving the remaining sauce for the noodles. Marinate the chicken for at least 30 minutes. In a large skillet or wok, heat 1 teaspoon of oil over medium-high heat. Add the chicken and sauté for 2 to 3 minutes on each side, until browned. Remove the chicken from the pan and set aside on a plate. Wipe down the pan with a cloth and return back to medium-high heat. Swirl in 2 teaspoons of oil. Then add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Toss in the cabbage and carrots and cook for another 1 to 2 minutes, or until just starting to wilt. Add the noodles, then give the reserved sauce a quick stir and pour into the pan. Toss the noodles continuously to coat with sauce and allow to boil. Adjust seasonings and add more water to thin out the sauce, if desired. Stir in the bean sprouts and green onions while quickly tossing for about 30 seconds to a minute, until all the ingredients are combined and heated through. Serve hot.