Chicken Lo Mein

Chicken Lo Mein

Chicken Lo Mein

Chicken Lo Mein

Ingredients

1/2 pound angel hair pasta
3 tablespoons hoisin sauce
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
1 tablespoon fresh ginger, finely chopped
1 medium onion, halved lengthwise and thinly sliced
4 to 5 mushroom caps, thinly sliced
1/2 cup carrots, thinly sliced
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 (15-ounce) can Chinese baby corn, drained and cut in thirds, optional
1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

Directions

  1. Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
  2. In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
  3. Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 5 to 7 minutes, or until charred and caramelized. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, or until tender, then transfer them to a plate.
  4. Heat the remaining tablespoon of oil in the pan. Add chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Add the cooked noodles, vegetables, and sauce to the pan. Turn the heat down to medium. Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.
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