1-2 lbs chicken breast, deboned and cut into 1" cubes
1 tbsp shoyu
1/4 c flour
30-32 oz ready-to-eat chow mein noodles
2 tbsp oil
2 cloves garlic, crushed
4 c broccoli spears
1/2 c sliced carrots
1/2 onion, sliced thin
1/2 c oyster sauce
1 tbsp sugar
2 c water
1 1/2 tsp chicken bouillon powder
1 tbsp cornstarch
1 tbsp water
Combine chicken cubes with shoyu. Toss in flour and let stand for 10 minutes. Stir together oyster sauce, sugar, w c water, and chicken bouillon powder. Set aside. In a small bowl, stir together cornstarch and 1 tbsp water. Set aside. Heat noodles in 250 degree oven for 10 minutes. While noodles are heating, heat oil in wok. Brown garlic and discard. Brown chicken. Remove when cooked. Add vegetables and stir-fry fir 1 minute. Return chicken to wok. Add oyster sauce mixture. Add cornstarch mixture. Cook, stirring constantly, until mixture thickens. Pour over noodles.