# Components:
→ Main Ingredients
01 - 1 tablespoon canola oil
02 - 1 pound boneless, skinless chicken breasts, thinly sliced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh ginger, grated
05 - 2 tablespoons low-sodium soy sauce
06 - 8 ounces mushrooms, thinly sliced (baby bella or shiitake)
07 - 1 small onion, finely chopped
08 - 1 1/2 cups Napa cabbage, finely shredded
09 - 1 cup carrots, cut into matchsticks
→ Sauce
10 - 1/4 cup low-sodium chicken broth
11 - 1 teaspoon cornstarch
12 - 1 tablespoon toasted sesame oil
13 - 1/4 cup low-sodium soy sauce
14 - 1 teaspoon light brown sugar
→ Noodles
15 - 12 ounces spaghetti or lo mein noodles, cooked according to package instructions
# Preparation steps:
01 - Warm the canola oil in a large skillet or wok over medium-high heat.
02 - Add the sliced chicken breasts and sauté for 5–7 minutes until golden and fully cooked. Remove chicken and set aside.
03 - In the same pan, add minced garlic and grated ginger. Cook for 1–2 minutes, stirring, until fragrant.
04 - Add sliced mushrooms, chopped onion, shredded Napa cabbage, and matchstick carrots. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
05 - In a small bowl, whisk together chicken broth, cornstarch, sesame oil, soy sauce, and brown sugar until smooth.
06 - Return the cooked chicken and drained noodles to the pan with vegetables.
07 - Pour the prepared sauce over all ingredients, stirring thoroughly to coat. Cook for 2–3 minutes until the sauce thickens and everything is evenly combined.
08 - Serve immediately while hot.
