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In a bowl, combine the 1 lb boneless skinless chicken thighs with 1/2 teaspoon baking soda, 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon white pepper, and 1/4 teaspoon ginger powder. Mix well to combine.

In a separate bowl, combine the 1 lb peeled & deveined shrimp with 1/4 teaspoon baking soda, 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon white pepper, and 1/4 teaspoon ginger powder. Mix well to combine. Set both marinated chicken and shrimp aside.

In a bowl, combine 1/2 cup chicken broth or water, 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon mirin or sake, 1/2 tablespoon honey or sugar, 2 teaspoons sesame oil, and 1 tablespoon cornstarch. Whisk until all ingredients are thoroughly mixed and the sauce is smooth.

Slice the medium onion. Peel and cut the medium carrot into matchsticks. Thinly slice the 1 cup cabbage. Separate the 4-5 stalks of green onions into whites and greens, then chop both parts. Mince the 4 cloves of garlic. Mince the 1 inch of ginger.

Heat a pan or wok until searing hot. Add the marinated chicken and let it sear to get a nice brown color on one side. Toss it around and cook until it is cooked through. Remove the cooked chicken from the pan and set it aside.
In the same hot pan, add the marinated shrimp. Cook for just a couple of minutes until they change color (turn pink and opaque). Remove the cooked shrimp from the pan and set it aside.

In the same pan, add the white parts of the green onions, the minced garlic, and the minced ginger. Sauté briefly until fragrant.

Add the sliced onion, carrot matchsticks, and thinly sliced cabbage to the pan. Sauté until the vegetables are tender-crisp.

Add the cooked chicken and shrimp back into the pan with the vegetables. Add the cooked wheat noodles or spaghetti.

Pour the prepared sauce over the noodles, chicken, shrimp, and vegetables. Toss everything together until the sauce thickens and evenly coats all ingredients.

Stir in the green parts of the green onions just before serving.


In a bowl, combine the 1 lb boneless skinless chicken thighs with 1/2 teaspoon baking soda, 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon white pepper, and 1/4 teaspoon ginger powder. Mix well to combine.

In a separate bowl, combine the 1 lb peeled & deveined shrimp with 1/4 teaspoon baking soda, 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon white pepper, and 1/4 teaspoon ginger powder. Mix well to combine. Set both marinated chicken and shrimp aside.

In a bowl, combine 1/2 cup chicken broth or water, 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon mirin or sake, 1/2 tablespoon honey or sugar, 2 teaspoons sesame oil, and 1 tablespoon cornstarch. Whisk until all ingredients are thoroughly mixed and the sauce is smooth.

Slice the medium onion. Peel and cut the medium carrot into matchsticks. Thinly slice the 1 cup cabbage. Separate the 4-5 stalks of green onions into whites and greens, then chop both parts. Mince the 4 cloves of garlic. Mince the 1 inch of ginger.

Heat a pan or wok until searing hot. Add the marinated chicken and let it sear to get a nice brown color on one side. Toss it around and cook until it is cooked through. Remove the cooked chicken from the pan and set it aside.
In the same hot pan, add the marinated shrimp. Cook for just a couple of minutes until they change color (turn pink and opaque). Remove the cooked shrimp from the pan and set it aside.

In the same pan, add the white parts of the green onions, the minced garlic, and the minced ginger. Sauté briefly until fragrant.

Add the sliced onion, carrot matchsticks, and thinly sliced cabbage to the pan. Sauté until the vegetables are tender-crisp.

Add the cooked chicken and shrimp back into the pan with the vegetables. Add the cooked wheat noodles or spaghetti.

Pour the prepared sauce over the noodles, chicken, shrimp, and vegetables. Toss everything together until the sauce thickens and evenly coats all ingredients.

Stir in the green parts of the green onions just before serving.
