• Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high heat. 
  Wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• 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 4-6 min, breaking up chicken into smaller pieces and stirring often, until cooked through.** 
• Transfer chicken to a plate.

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

• Meanwhile, add chow mein noodles to the boiling water. 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, ginger-garlic puree and 1/2 cup (1 cup) water. 
• Bring to a simmer over medium-high. Cook for 2-3 min, until slightly thickened.

• Add chicken, veggies and sauce to the pot with chow mein noodles.
• 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 desired.
• Sprinkle crispy shallots and snip green onion over top.

If you've opted to get ground chicken, heat a large non-stick pan over medium-high. 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 4-6 min, breaking up chicken into smaller pieces and stirring often, until cooked through.**