Directions
- 1Boil some protein pasta until al dente, then set it to the side.
- 2Add oyster sauce, light soy sauce, black pepper, and a quarter of a teaspoon of baking soda to the chicken thighs.
- 3Mix all the chicken ingredients together and let it sit for around 5 to 10 minutes while working on the vegetables.
- 4Cut the green onions, separating the white parts from the green parts. Slice the white parts in half and cut the green parts into 3-inch pieces.
- 5Thinly slice the onion.
- 6In a measuring cup, combine soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, and some cane sugar for balance.
- 7On high heat, add a tablespoon of avocado oil to a wok.
- 8Sear the chicken for about 3 to 4 minutes per side, then set it to the side.
- 9In the same pan, spray some avocado oil and sauté the onions, garlic, cabbage, and carrots.
- 10Cook the vegetables for 3 to 4 minutes on high heat, then season them 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.
- 15Top 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 tablespoon Sugar
- 2 tsp sesame oil
- 1 tbsp avocado oil
- spray avocado oil
- Salt
- Pepper
Equipment
pottongsbowltongsknifecutting boardmeasuring cupwokspatula
Tips
- Baking soda will make the chicken really tender.
- Add the green onions at the very end for the last few minutes.
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