Mean Chinese Chicken Lo Mein

I absolutely love this recipe! It is fairly inexpensive and it serves many people. It comes from the Chinese Village Cookbook by Rhonda Yee.
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
15
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ingredients
- 1⁄2 lb linguine
- 1⁄2 lb chicken (sliced 1/8 in. thick)
- 1 teaspoon cornstarch
- 1 tablespoon light soy sauce
- 1 teaspoon sherry wine
- 1⁄2 teaspoon garlic (crushed)
-
Sauce Mixture
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 stalk green onion (diced)
- 2 tablespoons vegetable oil
directions
- Par boil linguine noodles for about 3 minute.
- Rinse with cold water and drain.
- Marinate chicken for 15 minute in 1 t cornstarch 1 T light soy sauce and 1 t sherry.
- Have a pot of hot water ready.
- Heat wok.
- Add 2 T vegetable oil and reheat.
- Add garlic; brown and discard.
- Add chicken with marinade.
- Stir until 3/4 done.
- Add sauce mixture and stir until thickens (remember thickening agents never come into full power until the mixture boils for about 1 minute).
- Add green onions and sesame oil.
- Mix well and keep warm.
- Drop noodles into hot water.
- Stir for about 1 minute to heat.
- Drain well and add to meat and sauce in the wok mixing well.
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"I absolutely love this recipe! It is fairly inexpensive and it serves many people. It comes from the Chinese Village Cookbook by Rhonda Yee."
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This was good...I made about 3/4 of the pasta (see the other comment below that said it was too much...it really is. I made all of it and eyeballed what was in the pan that I had to add the noodles to and thought hmm...way too much). I used about double the soy sauce and should have quadrupled it but...yeah, it was good. It is oddly a lot of work but...at the end...it was yummy. I added shiitake mushrooms and onions and grilled them with the chicken. Hubby loved it too.
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