• Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
• Wash and dry all produce.
• Heat a large non-stick pan over high.
• While the pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Season with salt and pepper, then sprinkle Cream Sauce Spice Blend over top. Cook for 4-5 min, stirring often, until golden and cooked through.** 
• Transfer chicken to a plate.

• Reduce heat to medium-high. To the same pan, add 1/2 tbsp (1 tbsp) oil, cabbage and carrots. 
• Cook for 2-3 min, stirring often, until tender. 
• Remove from heat, then transfer veggies to the plate with chicken. Cover to keep warm.

• Meanwhile, to the boiling water, add noodles. Cook uncovered for 1-2 min, until tender. 
• Drain noodles, then rinse under warm water.
• Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
• Use a pair of scissors to make a few snips in the pot to cut up noodles. 

• To the same pan (from step 2), add soy sauce mirin blend, hoisin sauce, ginger-garlic puree and 1/2 cup (1 cup) water. 
• Bring to a simmer over medium-high. Add chicken and veggies. Cook for 2-3 min, until slightly thickened.

• To the pot with noodles, add sauce mixture.
• Season with salt and pepper, then toss to combine. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.) 

• Divide chicken chow mein between plates.
• Drizzle as much sweet chili sauce over top as you like.
• Snip green onion over top.
• Sprinkle crispy shallots over top. 

If you've opted to get chicken breast tenders, pat chicken dry with paper towels, then cut into 1-inch pieces. Prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.