Chicken Lo Mein

Chicken Lo Mein

Let’s just start by talking about the sauce you will be making for this take-out style dish. It is Uh-Maz-Ing! Totally delicious and really easy to prepare! Feel free to mix up and swap the veggies for ones you like. I used some broccoli rabe and sliced orange peppers. You may prefer some snap peas or more traditional lo Mein veggies! You can also cheat a bit and use leftover chicken that has already been cooked and throw it right into the pan! I have done this with extra chicken off the grill and it is fabulous! If you want extra sauce, you can double the sauce recipe below. The sauce does a great job coating every noodle and piece of chicken!

You may need:

A Wok

Chicken Lo Mein

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Ingredients

  

Sauce (Double it for extra sauce, if you like!)

• ¼ cup Tamari or soy sauce
• ¼ cup oyster sauce
• 2 teaspoons brown sugar
• 2 teaspoons toasted sesame oil
• 1 ½ Tablespoons cornstarch
• ½ cup chicken broth

Lo Mein

• 10 ounces dry spaghetti or homemade noodles
• 2 T. oil
• 2 chicken breasts and 3 boneless skinless chicken thighs (or use what you have on hand)
• 1 bunch broccoli rabe leaves removed
• 1 orange pepper sliced
• 1 small onion diced
• 4 garlic cloves chopped
• 3 scallions sliced
• chives chopped for garnish if desired

Instructions

 

Sauce

• Mix all ingredients together and set aside.

Lo Mein

• Cook noodles and drain.
• Heat a skillet or wok and add 1 T. oil.
• Throw in the chicken (salt/pepper if desired) to brown and then remove to a plate and slice.
• Heat the other T. of oil and add the onions.
• Add the peppers, broccoli, scallions and garlic and cook a few minutes to soften everything.
• Add the pasta to the pot.
• Pour on the sauce and let it cook, tossing with tongs to coat everything.
• The sauce will thicken.
• At this point, slowly add water to thin the sauce a bit, as needed.
• Top with chives.

Adapted from My Incredible Recipes