Directions
- 1Boil some protein pasta until al dente, then set it aside.
- 2Marinate the chicken with oyster sauce, light soy sauce, black pepper, and baking soda, then mix it all together and let it sit for 5 to 10 minutes.
- 3Slice the white parts of the green onions in half and cut the green parts into 3-inch pieces.
- 4Thinly slice the onion.
- 5Prepare the sauce by mixing soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, and cane sugar.
- 6Add a tablespoon of avocado oil to a pan on high heat.
- 7Sear the chicken for 3 to 4 minutes per side, then set it aside.
- 8Spray some avocado oil in the same pan.
- 9Sauté the onions, garlic, cabbage, and carrots for 3 to 4 minutes on high heat.
- 10Season the vegetables with salt and pepper.
- 11Add back the noodles, chicken, and sauce.
- 12Cook for a few more minutes until everything is incorporated.
- 13Add the green onions at the very end for the last few minutes.
- 14Serve up the noodles and top off with more green onions.
Ingredients
- 8 oz Barilla Protein Spaghetti
- 2 cups cabbage
- 4 stalks green onions
- 1 medium onion
- 1 cup shredded carrots
- 4 garlic cloves
- 1 lb Chicken thighs
- 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 tablespoon Sugar
- 2 tsp sesame oil
- 1 tbsp avocado oil
Equipment
pottongsbowlknifecutting boardmeasuring cuppan
Tips
- Baking soda makes the chicken really tender.
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