Chicken Lo Mein
By Rhonda Parkinson, About.com Guide
Chicken Lo Mein makes a great lunch, dinner or late night snack. If you want a thicker sauce, whisk 2 teaspoons cornstarch into the sauce before adding into the wok. Traditionally, this dish is made with thin lo mein noodles (available in Asian markets). Chow mein (fried noodles) use thinner noodles than lo mein does. According to https://thewoksoflife.com/, spaghetti can be substituted if you do not have access to lo mein noodles.
Types of Asian Noodles
What is the Difference Between Lo Mein, Chow Mein, Chow Fun and Mei Fun?
FMM: I've seen recipes that add fresh bean sprouts and sliced scallions at the end, after adding the sauce ingredients. Only cook for 1 minute more. We added both the bean sprouts and sliced scallions when we made this. They were nice additions and I would always add them. I thought water chestnuts would add a nice crunch. It could use a little more oyster sauce, although we tend to like things more flavored than some people do.
1/2 pound boneless, skinless chicken breast
Marinade:
2 teaspoons light soy sauce
1 teaspoon Chinese rice wine or dry sherry
1/4 teaspoon sesame seed oil
1 teaspoon cornstarch
Sauce:
3/4 cup chicken broth
2 tablespoons plus 1 teaspoon oyster sauce [use 3 tablespoons]
3/4 teaspoon sugar
[1 tablespoon corn starch]
Other:
1/2 pound Chinese noodles (thin or thick noodles are fine, spaghetti noodles can be used in a pinch)
1 cup shredded carrots (about 1 carrot)
1 8-ounce can straw mushrooms
3 tablespoons vegetable or peanut oil for stir-frying, or as needed
1 teaspoon chopped garlic
1/4 teaspoon salt
Salt and pepper to taste, if desired [omit]
1 1/2 - 2 cups fresh or canned bean sprouts
2 scallions, sliced thin on the bias
1. Cut the chicken into thin strips about 2 inches long. (It's easiest to do this if the chicken is slightly frozen). Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.
2. While the chicken is marinating, prepare the other ingredients: Combine the sauce ingredients in a bowl and set aside.
Cook the noodles in boiling water until they are cooked al dente (tender but still firm). This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.
3. Cut the carrot into thin strips to match the chicken. Rinse the straw mushrooms under running water to remove any "tinny" taste. Drain thoroughly.
4. Heat 1 tablespoon oil over medium high to high heat. Add the garlic, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). Remove the chicken and clean out the wok.
5. Heat 2 tablespoons oil and the salt in the wok. Add the carrots and mushrooms. Stir-fry for 1 minute, then add the chicken. Add the noodles, stirring to mix in with the other ingredients. Add the sauce into the wok, mixing with the other ingredients. [Add the bean sprouts and sliced scallions, if adding. Cook 1 minute more.]
6. Cook for 2 more minutes. Taste and add salt or pepper if desired. Serve hot.
Serves 2 - 4.
