Instructions

• Prepare 1 pound chow mein noodles according to package instructions; drain and set aside.
• In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1/4 cup chicken broth, 2 teaspoons sesame oil, 2 tablespoons oyster sauce, 2 teaspoons freshly grated ginger (or ginger paste), 2 tablespoons light brown sugar, and 1 tablespoon cornstarch until smooth and cornstarch is dissolved.
• Heat 1 tablespoon sesame oil (or canola) in a large pan or wok over high heat until shimmering.
• Add the 1 pound boneless skinless chicken breasts (sliced into thin pieces) and stir-fry, tossing frequently, until the chicken is just cooked through and no longer pink in the center (about 4–6 minutes, depending on thickness).
• Add 1 clove garlic, minced, and cook, stirring, for 30 seconds.
• Add 2 cups coleslaw mix and stir-fry 1–2 minutes, until the cabbage has wilted but still has some crunch.
• Add the prepared noodles and the sauce mixture to the pan. Toss or stir constantly for 1–2 minutes, until the sauce thickens and evenly coats the noodles and fillings.
• Remove from heat, garnish with chopped green onions, and serve immediately.