½ head napa cabbage, cored and sliced crosswise into ½-inch-thick pieces (6 cups)
½ teaspoon ground ginger
3 garlic cloves, minced
Instructions
In a medium bowl, combine soy sauce, oyster sauce, hoisin sauce, olive oil, and five-spice powder together in a bowl. Pour ¼ cup of the sauce mixture into a separate bowl and add the chicken. Mix so that the chicken is well coated in the marinade. Allow the chicken to marinate in the refrigerator for 30 to 60 minutes. Whisk chicken broth and cornstarch into remaining sauce mixture.
Cook chow mein noodles according to directions on the package. Drain noodles and set aside.
Wipe the now-empty pot clean, add remaining 1½ teaspoons olive oil, and heat over high heat until shimmering. Stir in cabbage and zucchini and cook until cabbage is wilted, about 2 minutes. Stir in ginger and garlic and cook until fragrant, about 30 seconds.
Whisk sauce to recombine and add to pot. Stir in cooked chicken and any accumulated juices and simmer until sauce has thickened slightly and chicken is heated through, about 1 minute. Add cooked noodles and stir to combine with other ingredients.
Recipe by The Little Chef at http://littlechefblog.com/chicken-chow-mein/