First, cook 6 oz. of chow mein noodles according to the instructions on the package, 1 minute before noodles cooks thru remove from water and set aside.
Next, in a mixing bowl combine sliced chicken with 1 tablespoon sherry wine, 2 teaspoons cornstarch and salt to taste. Mix until everything is combined.
Using a large skillet or wok, preheat on medium/high heat 2 tablespoons of oil. Add chicken and cook for about 5-7 minutes or until chicken cooks thru, stirring few times.
Once chicken is cooked thru, transfer to a plate & again add 2 tablespoons of avocado oil. After oil gets hot, add garlic and 4 cups of shredded cabbage and carrot, stir and cook for about 3 minutes.
To the skillet add 3 tablespoons of sweet soy sauce, 1 tablespoon of soy sauce, 4 tablespoons oyster sauce & 1 cup chicken broth. Stir and cook until everything is heated thru 2-3 minutes.
Now, add pasta and chicken to the skillet, stir until everything is combined. Season with salt and pepper to taste, if needed. Serve with fresh greens of your choice. Enjoy!