Chicken Stir Fry

1 Package Chow Mien Noodles
1/4 Head Cabbage (Cut into strips)
1/2 Cup Julienned Carrot
1 Cup Snow Peas
1/2 Cup Onion
2 Tbsp. Fresh Ginger (Diced)
2 Tbsp. Fresh Garlic (Diced)
4-6 Diced Green Onions
1-2 Tbsp. Asian Garlic Chili Sauce
1 2/3 Cups Chicken Broth
1 Tbsp. Sesame Oil
2 Tbsp. Peanut Oil
2 Tbsp. Sugar
2 Tbsp. Cornstarch mixed in 2 Tbsp. Water
2 Chicken Breasts (Cut into thin strips)
Salt
Pepper
2 Tbsp. Cooking Sherry or Rice Wine Vinegar

Sauce
Heat 1 Tbsp. peanut oil in 2 quart saucepan over medium heat.  Add garlic and ginger and cook for 30 seconds.  Add chicken broth, sugar, garlic chili sauce, sherry, sesame oil, and cornstarch mixed with 2 Tbsp. water.  Heat until thickened and then reduce heat to low.

Chicken and Vegetable
Heat 1 Tbsp. peanut oil in wok or heavy skillet over medium-high heat.  Season chicken with salt and pepper and add to pan and cook until slightly browned and then remove chicken from pan and set on a plate.  Add cabbage, carrots, onion, and snow peas to hot pan and season with salt and pepper.  Once the vegetable get translucent or slightly brown add chicken back to the pan along with the sauce.  Cook noodles according to the directions on the package and add to pan.  Remove from heat and add green onion.  Plate and drizzle with more sesame oil if desired.  Enjoy!