Chicken Lo Mein

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READY IN: 28mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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