Chicken Lo Mein

• temps total: 30 minutes

Ingrédients

8oz Barilla Protein Spaghetti, measured dry

2 cups cabbage, thinly sliced

4-5 stalks of green onions, separated white parts from green. Slice white parts in half and green parts cut into 3 in pieces.

1 medium onion, thinly sliced

1 cup shredded carrots

4-5 garlic cloves, finely minced

Salt and pepper to taste

For the chicken marinate:

1 lb Chicken thighs, 1/4 inch slices

2 tbsp Oyster sauce

1 tbsp light Soy sauce

1/4 tsp Pepper

1/4 tsp Baking soda

For the Sauce:

3 tbsp light soy sauce

1 tbsp Dark soy sauce

2 tbsp Oyster sauce

1 tbsp Shaoxing wine

1 tablespoon Sugar

2 tsp sesame oil

Instructions

Cook the protein pasta until al dente 7-9 mins then set to the side.

In a medium size bowl, marinate cubed chicken thighs with the ingredients listed under the chicken marinate section above. Set aside for 10 mins

Prep veggies, cut 4-5 green onions separate whites then cut the whites in half then cut the green part into 3 sections. Mince 4-5 garlic cloves finely and thinly slice some white onions and cabbage. I used the pre cut shredded carrots

Make the sauce for the noodles by mixing the ingredients in the “for the sauce" section of the ingredients.

On high heat add 1 tbsp of avocado oil to a wok, sear the chicken for 4 mins per side then set aside.

Spray some avocado oil in the same wok then add the white onions, shredded cabbage, carrots, and garlic. Season with salt and pepper. Sautée for 3-4 mins on high then add the noodles and the chicken.

Add the sauce and cook for another 3-4 minutes on high then add the green onions and turn the heat to low.

Cook for another minute then serve up!