1poundboneless, skinless chicken thighs, cut into 1-inch cubes (you can also use chicken breasts)
3cupsshredded green cabbage
1 1/2cupsmatchstick carrots
3cloves garlic, minced
4green onions, chopped, white and light green parts only(chop the dark green parts and use for garnish)
1/4cuplow sodium chicken broth
Make the sauce by combining cornstarch and soy sauce in a small mixing bowl; whisk to combine.
Whisk in the rest of the ingredients and set aside.
Prepare the noodles according to the directions on the package.
Heat 1 tablespoon vegetable oil in a wok or a large non-stick skillet over high heat.
Add chicken to the hot oil and stir in 2 Tablespoons of the prepared sauce; mix to combine and cook chicken for 3 minutes; turn over and continue to cook for about 3 more minutes, or until chicken is cooked through.
Remove chicken from skillet and set aside on a plate.
Return wok/skillet over medium-high heat and heat up remaining 1 Tablespoon vegetable oil.
Add cabbage and sauté for 2 minutes.
Stir in carrots and cook for 1 minute.
Stir in garlic and chopped green onions; continue to cook for 2 more minutes or until vegetables are crisp tender.
Add in the noodles, previously prepared chicken, sauce, and chicken broth; cook for 1 minute, stirring frequently.
Add bean sprouts and cook until bean sprouts start to wilt, about 30 seconds.
Remove from heat; garnish with green onions and serve.