Chicken Lo Mein
Ready In: 28 mins
Serves: 4
Ingredients
- 1 teaspoon cornstarch
- 1⁄2 teaspoon salt
- 1 teaspoon toasted sesame oil
- 2 boneless skinless chicken breasts
- 4 ounces bok choy, cut crosswise in 3-inch pieces
- 1⁄4 cup bamboo shoot
- 3 scallions, cut in 2-inch pieces
- 1⁄4 cup sliced mushrooms
- 1 teaspoon finely minced garlic
- 8 ounces Chinese egg noodles ("pancit canton")
- 1 teaspoon toasted sesame oil
- 1⁄3 cup tbsps peanut oil
- 3 tablespoons peanut oil
- 1⁄2 teaspoon cracked black peppercorns
Sauce
- 1⁄4 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 1⁄2 teaspoons sugar
Directions
- Stir corn starch, salt, and sesame oil together in a medium bowl.
- Cut chicken across the grain to make very thin slices (more easily done if the chicken is partially frozen).
- Toss chicken with the cornstarch mixture and marinate for 20 minutes.
- Stir chicken stock, oyster sauce, soy sauce, and sugar together in a bowl.
- Bring 4 quarts of water to a rolling boil. Add noodles and cook until softened. Drain. Rinse with cold water. Drain again. Toss with toasted sesame oil.
- Heat a wok or large skillet over high heat. When hot, pour in 1/3 cup peanut oil.Swirl oil around until hot but not smoking.
- Add the chicken, quickly stirring and flipping in the oil to separate the slices and cook lightly. Drain in a sieve or colander.
- Reheat the wok on high heat. When hot, pour in 3 tablespoons peanut oil. Swirl until very hot but not smoking.
- Add bok choy, bamboo shoots, scallions, mushrooms, and garlic. Stir and toss vigorously until the vegetables are well coated with oil, about 45 seconds.
- Pour the sauce mixture down the side of the wok. Stir and cover, allowing the vegetables to steam in the sauce, about 1 minute.
- Uncover and add the noodles and the chicken. Stir and toss for about 30 seconds.
- Pour into a serving dish. Sprinkle with crushed black peppercorns.
- Serve immediately and enjoy.
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