Chicken Lo Mein
My version of a classic Chinese-American buffet dish. Comes out like a nice, warm bowl of comfort. Just like a good fried rice starts with cold rice, I think a good lo mein starts with cold noodles.
Chicken Lo Mein
My version of a classic Chinese-American buffet dish. Comes out like a nice, warm bowl of comfort. Just like a good fried rice starts with cold rice, I think a good lo mein starts with cold noodles.
Cooking Instructions
- 1
In a medium bowl wisk together soy sauce, oyster sauce, and minced garlic. Add sliced chicken. Stir to coat. Cover with plastic wrap and marinate in fridge for 1 hr.
- 2
Heat a wok or large deep sided skillet over medium high heat until very hot. Add 2 tbs oil.
- 3
When oil "shimmers" add onion, bell pepper, and mushrooms. Stir fry until al dente. About 4 minutes. Transfer to a small bowl. Set aside.
- 4
Increase heat to high. Add 1 tbs oil to wok/skillet. As soon as it "shimmers" add chicken along with all the marinade.
- 5
Stir fry until chicken is cooked through and marinade has reduced some. About another 5 minutes. Return veggies to wok/skillet. Stir to heat through and coat with sauce.
- 6
Reduce heat to medium. Wisk together chicken broth and cornstarch. Stir into chicken and veggies. Simmer until sauce thickens. About 2-5 minutes more.
- 7
Add cold noodles. Toss to coat. Cook until noodles are just heated through. Stir in green onions.
- 8
If desired drizzle with sesame oil and stir to combine. Garnish with additional green onions when serving. Enjoy!
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