• 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. 
  Wash and dry all produce.
• Heat a large non-stick pan over high.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then the 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. 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, to the boiling water, add chow mein 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. 

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

• To the pot with chow mein noodles, add chicken, veggies and sauce.
• 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.
• Sprinkle crispy shallots and snip green onions over top.

If you've opted to get ground chicken, disregard instructions to drain excess liquid. Cook in the same way the recipe instructs you to cook the diced chicken breasts.