Maybe not so traditional but delicious nonetheless!
6 deboned skinless chicken breasts, 1kg stir fry vegetables (I used cabbage, carrots, spinach and brocolli), crushed garlic, 1 cup of chopped spring onions, 1/4 cup soy sauce, 1/4 cup oyster sauce, 2 tablespoons red wine or sherry, 2 tablespoons sugar, 1 teaspoon sesame oil, 1 packet of egg noodles, roasted cashews (optional).
Cut the chicken breasts into small pieces. Cut up the vegetables into strips. Marinate the chicken for 30 minutes in 2 teaspoons of crushed garlic and a pinch of salt. Mix together the soy sauce, oyster sauce, red wine, sugar and sesame oil. Fry the chicken and spring onions in a wok with a little sunflower oil. Fry until the chicken has browned. Remove from the wok and add the vegetables. Stir fry on high heat for a few minutes.The vegetables should still be crunchy. Cook the noodles and drain them. Add the chicken and cooked noodles to the vegetables together with the sauce. Do not add all the sauce at once. Add some sauce and taste the chow mein. Add more sauce as desired. Cook for a minute and serve straight away. I like to serve the chow mein with roasted cashews. Enjoy!