Directions
- 1Start off by boiling some protein pasta until al dente.
- 2Set the cooked pasta aside.
- 3Add oyster sauce to the chicken.
- 4Add light soy sauce to the chicken.
- 5Add black pepper to the chicken.
- 6Add a quarter of a teaspoon of baking soda to the chicken.
- 7Mix the chicken with the seasonings.
- 8Let the chicken marinate for 5 to 10 minutes.
- 9Slice the green onions, separating the white parts from the green.
- 10Thinly slice the onion.
- 11Add soy sauce to a measuring cup.
- 12Add oyster sauce to the measuring cup.
- 13Add dark soy sauce to the measuring cup.
- 14Add Shaoxing wine to the measuring cup.
- 15Add cane sugar for balance.
- 16On high heat, add a tablespoon of avocado oil to the pan.
- 17Sear the chicken for around 3 to 4 minutes per side.
- 18Set the seared chicken aside.
- 19In the same pan, spray some avocado oil.
- 20Sauté the onions, garlic, cabbage, and carrots.
- 21Cook the vegetables for 3 to 4 minutes on high heat.
- 22Season the veggies with salt and pepper.
- 23Add back the noodles, chicken, and sauce.
- 24Cook for a few more minutes until everything is incorporated.
- 25Add the green onions at the very end for the last few minutes.
- 26Serve up the noodles and top off with more green onions.
Ingredients
- 8 oz Barilla Protein Spaghetti
- 2 cups cabbage, thinly sliced
- 4 stalks green onions
- 1 medium onion, thinly sliced
- 1 cup shredded carrots
- 4 garlic cloves, finely minced
- 1 lb chicken thighs, 1/4 inch slices
- 2 tbsp Oyster sauce
- 1 tbsp light Soy sauce
- 0.25 tsp Pepper
- 0.25 tsp Baking soda
- 3 tbsp light soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp Sugar
- 2 tsp sesame oil
- 1 tbsp avocado oil
Equipment
potbowltongsknifecutting boardmeasuring cuppan
Tips
- Baking soda makes the chicken tender.
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