Better Than Take-Out Chicken Lo Mein
Servings: 2 servings
Ingredients
- 1-2 chicken breasts
- 2-4 cup noodles
- 4 tbsp light oil divided
- 1 cup cabbage thinly sliced
- ½ cup mushrooms thinly sliced
- ½ cup carrots thinly sliced
- ½ cup bell pepper thinly sliced
- ½ cup broccoli thinly sliced
- ½ cup soy sauce divided
- 1 tbsp light brown sugar
- 1 tsp Hoisin sauce
- 1 tbsp oyster sauce
- ½ tsp black pepper
- ½ tsp white pepper
- 2 tsp sesame oil divided
- 1 tbsp minced ginger
- 1 tbsp minced garlic
Instructions
- Prepare noodles according to package instructions. Drain, toss in 1 tsp sesame oil, and set aside.
- Prepare sauce by combining brown sugar, 4 tbsp soy sauce, Hoisin sauce, oyster sauce, black pepper, white pepper, and remaining 1 tsp sesame oil in a bowl and whisking until smooth. Set aside.
- Slice cabbage, mushrooms, carrots, bell pepper, and broccoli into thin strips.
- Slice chicken breast(s) into thin strips.*
- Heat wok or large skillet pan on high heat with minced garlic, minced ginger, 2 tbsp light oil, and remaining 2 tbsp soy sauce. When hot, add chicken and cook until browned, stirring constantly, about 3-5 minutes. Remove and set aside.
- Add vegetables to the hot wok/pan with remaining 2 tbsp light oil. Cook for 2-3 minutes or until colors become bright and crisp, stirring constantly.
- Return chicken to the pan/wok. Add prepared sauce, stirring until everything is combined and sauce is thickened (about 1-2 minutes), and then remove from heat. Immediately add noodles to still-warm pan/wok and toss until coated.
- Serve and garnish with sesame seeds or chopped green onions.
Notes
- *We’re preparing all of our ingredients and sauces before cooking anything because we’ll be using the highest setting on our stove burner. Once our pan gets that ridiculously hot, we’ll have to move quickly and be vigilant to make sure nothing starts burning. It’s easier to just dump stuff in than try to multi-task.