Chicken Chow Mein with the best Chow Mein sauce

* Methods:

°1 pound boneless skinless chicken breast
°3 tablespoons oil
°12 oz chow mein noodles (uncooked)
°2 cups cabbage
°1 large carrot broth
°1/2 lot onions
°2 cloves garlic
°chow mein sauce
°6 tablespoons oyster sauce
°3 tsp low-sodium soy sauce
°3 tablespoons sesame oil (uncooked)
°half cup chicken broth
°1 tablespoon cornstarch


In a small bowl, whisk together the oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch.
Cook the noodles in the line of package instructions, then drain, rinse with bloodless water, and set aside.
Heat a large frying pan or olive oil pan over medium heat. Cut the chicken breasts into small slices and cook inside the oil until golden brown. The straps are removed from the fire and set apart.
Add the carrots, cabbage and pressed garlic and sauté for a few minutes until the vegetables have softened a touch and the cabbage is a transparent piece.
Place the chicken and noodles in the pan. Pour the sauce over it and cook all the elements together for the other 2 minutes.
Garnish the chow mein with the chopped onions and serve the noodles immediately from the pan, hot!