🧂 Ingredients

• 1 lb boneless, skinless chicken breast
• 2 cups chow mein noodles
• 1 tbsp vegetable oil
• 1 small onion
• 1 carrot
• 1 cup cabbage
• 1 cup bean sprouts
• 1 can bamboo shoots
• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tbsp cornstarch
• 1 tbsp rice vinegar

📖 Instructions

🔥 Stir-Fry the Meat:
In a large skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat. Add the sliced meat (chicken, pork, or beef) and stir-fry until browned and cooked through, about 5-6 minutes. Remove the meat and set aside.

🥕 Prepare the Vegetables:
In a large skillet or wok, heat vegetable oil over medium-high heat. Stir-fry the onion, carrot, and cabbage for 3-4 minutes, until they begin to soften but still retain some crunch.
Add the bean sprouts and bamboo shoots (if using) and stir-fry for another minute.

🍛 Make the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, cornstarch-water slurry, and rice vinegar.

🍽️ Choose Your Serving Style
🔥 If Using Noodles (Chow Mein Style)
Add cooked chow mein noodles to the skillet with the vegetables.
Return the cooked meat to the pan.
Pour in the sauce and toss everything together.
Stir-fry for 2–3 minutes, until the sauce is absorbed and everything is heated through.

🍚 If Using Rice (Rice Bowl Style)
Spoon hot, cooked rice into serving bowls.
Return the cooked meat to the skillet with the vegetables.
Pour the sauce over the meat and vegetables. Stir until the sauce thickens and coats everything.
Spoon the mixture over the rice in each bowl.

✅ Serve:
Top with chopped green onions, sesame seeds, or a drizzle of chili oil if desired.
Enjoy as a main course or hearty side!