Chicken Lo Mein
By nicolecluff
Ingredients
- Marinade:
- 1 – 1 1/2 pounds chicken breast, sliced very thinly
- 1 Tb soy sauce
- 1 1/2 tsp cornstarch
- Sauce:
- 2 Tb oyster sauce
- 2 tsp soy sauce
- 4 Tb beef broth
- 1 Tb granulated sugar
- 8 ounces linguine, prepared to al dente
- 1 tsp sesame oil
- 1/4 cup canola oil
- 1 clove garlic, chopped
- 1 large carrot, chopped into 1/2-inch pieces
- 1/2 cup chopped cabbage, such as Napa
- 1 cup sliced mushrooms
- 1-2 cups bean sprouts
- 3 green onions, sliced in 1 inch segments, white and green parts
Details
Preparation
Step 1
Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.
Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.
Heat a wok (or large, deep frying pan) over medium-highheat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.
Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.
Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.
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