In a medium bowl, season the chicken with salt and pepper. Add the cornstarch, water, and 2 teaspoons of sesame oil. Mix thoroughly.
¾ pound boneless, skinless chicken thighs, Salt and pepper, 2 teaspoons cornstarch, 2 teaspoons water, 1 tablespoon sesame oil
Heat 2 tablespoons of vegetable oil in a wok set over high heat. Sear the chicken on all sides for 3-4 minutes until lightly browned, then transfer to a plate and set aside.
¼ cup vegetable oil
Add another 2 tablespoons of oil and stir in the garlic and ginger, cooking for 15 seconds.
2 cloves garlic, 2 teaspoons minced ginger
Toss in the cabbage, onion, and carrots and stir fry for 1 minute. Drizzle the dry sherry around the outer edge of the wok.
2 cups shredded cabbage, 1 cup sliced onion, ½ cup matchsticked carrots, 1 tablespoon dry sherry cooking wine
Add the cooked noodles, cooked chicken, and broth to the wok, stirring well to combine.
10 ounces lo mein egg noodles, ¼ cup low sodium chicken broth
Add the soy sauce, remaining sesame oil, salt, and sugar. Stir-fry for 30 seconds.
3 tablespoons low-sodium soy sauce, ⅛ teaspoon kosher salt, ⅛ teaspoon granulated sugar
Add the bean sprouts and green onion. Stir-fry for 1-2 minutes and serve garnished with more green onion if desired.
1 cup bean sprouts, ¼ cup chopped green onion