Serves 1
Directions
- 1Cut the chicken breast into thin slices.
- 2Marinate chicken with water, Shaoxing rice wine, salt, baking soda, and cornstarch.
- 3Prepare the vegetables by slicing the Nappa cabbage, onion, carrot, green onion, and mincing the garlic.
- 4Mix sugar, soy sauce, dark soy sauce, and oyster sauce to make the sauce.
- 5Boil the chicken until cooked.
- 6Cook the noodles according to package instructions.
- 7Add vegetables to the boiling water with the noodles.
- 8Drain the noodles and vegetables.
- 9Stir-fry garlic in a wok.
- 10Add noodles and vegetables to the wok.
- 11Add the cooked chicken to the wok.
- 12Add rice wine to the wok.
- 13Toss everything together and add the sauce.
- 14Add green onions and toss again.
Ingredients
- 1 chicken breast
- 0.25 cup water
- 1 tablespoon Shaoxing rice wine
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil
- 1 cup Nappa cabbage
- 0.5 cup onion
- 0.5 cup carrot
- 2 stalks green onion
- 2 cloves garlic
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 package Lo Mein noodles
- 1 tablespoon rice wine
Equipment
knifecutting boardbowlmeasuring spoonswokstrainerchopsticks
Related recipes
Caramelized Honey-Ginger Sirloin Stir-Fry with Vibrant Greens
Chinese · Dinner30m
Chicken & cabbage stir-fry
Chinese · Dinner
Crispy Pork and Chives Rice Paper Dumplings
Chinese · Dinner
Chicken and mushroom stir fry
Chinese · Dinner20m
Papa Tea’s Black Pepper Chicken
Chinese · Dinner
Rice Paper Shrimp Pancakes
Chinese · Dinner
Cerdo agridulce
Chinese · Dinner
Fool-Proof Char Siu
Chinese · Dinner
Pork Blanket Dumplings
Chinese · Dinner
Beef Ho Fun Noodles
Chinese · Dinner
Mongolian Beef Noodles
Chinese · Dinner
Chicken chop suey
Chinese · Dinner