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Export 17 ingredients for grocery delivery
In a medium-sized bowl combine sliced chicken, garlic, ginger, soy sauce, cornstarch, and sesame oil.
Heat a wok or large saute pan over medium-high heat.
Add the oil, once hot add the chicken.
Stir-fry the chicken until lightly browned and cooked through, about 3 minutes.
Transfer chicken to a clean plate and reserve.
Cook the chow mein noodles according to manufacturer's direction.
Drain and reserve the noodles.
In a small bowl whisk together the chicken stock, soy sauce, and cornstarch. Set aside.
Heat the wok over high heat.
Add the oil, then once hot add the garlic and ginger. Saute for 15 seconds until fragrant but not browned.
Add the green cabbage, onion and carrots, stir-fry until tender, about 2 minutes.
Add the cooked noodles and sauce. Stir to combine and cook until the sauce has thickened, about 1 minute.
Add the purple cabbage, bean sprouts, and green onions, stir-fry until just tender, 1 minute.
Add the chicken back to the wok, stir to combine until warm.
Serve chicken chow mein immediately.