Step 1

Cook the spaghetti noodles according to the package and set aside.

Step 2

Add the sliced chicken to a large bowl and add in ½ tablespoon of canola oil, garlic powder, onion powder, grated ginger, kosher salt (optional), black pepper, low sodium soy sauce, sesame oil, oyster sauce, and cornstarch. Cover with plastic wrap and set aside to marinate while you prep the veggies.

Step 3

To a mixing cup or medium sized bowl whisk all of the sauce ingredients together and set aside (light brown sugar, soy sauce, sesame oil, oyster sauce, low sodium chicken broth, hoisin sauce, cornstarch, and sweet chili sauce).

Step 4

Gather all of your sliced veggies, if you haven’t already sliced your napa cabbage, carrots, onions, and minced garlic now is the time to do so while your chicken is marinating.

Step 5

Add about 1 tablespoon of canola oil to a large skillet or wok over medium heat.

Step 6

Add the chicken in one single layer, sear the chicken on both sides until it's no longer pink in the center and the internal temperature reads 165F. You will need to work in batches so you don’t overcrowd your pan.

Step 7

Once you’ve cooked all of the chicken, set aside and keep warm.

Step 8

In the same pan, add a little more oil if needed and add in your yellow onion, green onion, carrots and cabbage. Cook until the onions are translucent. Add in the chopped garlic and continue sauteing until the garlic is fragrant (be careful not to burn the garlic).

Step 9

Deglaze the pan with sherry cooking wine or shaoxing wine.

Step 10

Add in your cooked spaghetti or lo mein noodles and pour in your sauce. Toss the noodles in the sauce then add in your chicken.

Step 11

Garnish with green onion and sesame seeds. Enjoy!