Chicken Lo Mein

• portions: 4 +
• temps actif: 7 mins
• temps total: 15 minutes

Ingrédients

16 oz fresh Chinese egg noodles - substitute with dried lo mein noodles, spaghetti, linguine, or fettuccine

1 lb chicken breast or thigh - cut to bite-size pieces

1 tablespoon vegetable oil

2 ½ cups stir fry vegetables - sliced ¼ inch thick; See Note 2

1 stalk scallion - chopped

2 teaspoons toasted white sesame seeds - for garnish

Lo Mein sauce:

½ cup chicken stock - substitute with vegetable stock or water

2 Tablespoons oyster sauce

1 ½ Tablespoons dark soy sauce

1 ½ Tablespoons low sodium soy sauce

1 teaspoon cornstarch

1 teaspoon toasted sesame oil

1 teaspoon brown sugar

1 teaspoon ginger - grated

3 cloves garlic - minced

1 teaspoon chili garlic sauce - use sparingly, it's salty

1 teaspoon Lao Gan Ma Spicy Chili Crisp - use sparingly, it's salty

1 teaspoon Thai chili pepper flakes

½ cup chicken stock,

2 Tablespoons oyster sauce,

1 ½ Tablespoons dark soy sauce,

1 ½ Tablespoons low sodium soy sauce,

1 teaspoon cornstarch,

1 teaspoon toasted sesame oil,

1 teaspoon brown sugar,

1 teaspoon ginger, 3 cloves garlic

1 lb chicken breast or thigh

16 oz fresh Chinese egg noodles

2 ½ cups stir fry vegetables,

1 tablespoon vegetable oil

1 stalk scallion,

2 teaspoons toasted white sesame seeds

Instructions

Mix the ingredients for the sauce in a medium size bowl and stir until the sugar dissolves.

Add a tablespoon of the sauce to the chicken to act as a marinade. Prepare the vegetables while the chicken marinates.

Cut the vegetables and boil water to cook the noodles (if using raw or dried noodles).

If you're using fresh uncooked egg noodles: boil it for 2 minutes or until al dente. Drain and rinse the noodles under running water then drizzle on a small amount of oil to prevent them from sticking together.

If you're using dried noodles: like dried lo mein, spaghetti, linguine, or fettuccine, boil the noodles until they're al dente. An easy way is to do this is to boil it one minute less than the package instructions state. Rinse the noodles and drizzle a small amount of oil to prevent sticking.

Heat a wok or pan over medium high heat and add the marinated chicken breast. Cook it fully and then remove it from the pan and set it aside.

Next add the julienned vegetables and stir fry them for 2 to 3 minutes.

Add the egg noodles and the sauce and toss them to combine. The sauce should thicken up and turn glossy and shiny. It should coat the noodles nicely. This takes about 1 minute.

Add the cooked chicken and scallions and toss one more time to combine.

Garnish with sesame seeds and serve.

STORING & REHEATING LEFTOVERS

Refrigerate: Store leftovers in an airtight container and store it in the fridge for up to 3 days.

Freeze: Store leftovers in a freezer safe container and freeze for up to one month.

Reheat: Warm up in the microwave on medium high setting one minute at a time until heated through.

Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.

Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.

Boil noodles: Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking.

Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside. Next, add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.

Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together. Garnish with chopped green onions and sesame seeds. Serve and enjoy!

Notes

Note: The yellow egg noodles I used in the photo came pre-cooked. Simply rinse them under hot water to separate the strands.