CHICKEN LO MEIN
Chicken Lo Mein is a popular Chinese-inspired dish featuring tender chicken strips, fresh vegetables, and noodles tossed in a flavorful sauce. This recipe offers a delicious homemade version of the classic takeout favorite that’s sure to satisfy your cravings. Gather your ingredients and get ready to whip up a tasty batch of Chicken Lo Mein in the comfort of your own kitchen!
Why Try This Recipe?
- Homemade Takeout: Skip the takeout and enjoy the flavors of your favorite Chinese restaurant at home with this easy-to-make recipe.
- Customizable: You can easily customize this dish by adding your favorite vegetables or adjusting the level of spice to suit your taste preferences.
Summary of Ingredients
- Skinless, boneless chicken breast
- White sugar
- Rice wine vinegar
- Soy sauce
- Chicken broth
- Sesame oil
- Ground black pepper
- Cornstarch
- Linguine pasta
- Vegetable oil
- Fresh ginger root
- Garlic
- Shiitake mushrooms
- Green onions
Directions
- Marinate the Chicken: In a bowl, combine the chicken with sugar, rice wine vinegar, and soy sauce. Marinate in the refrigerator for at least 1 hour.
- Prepare the Sauce: In another bowl, mix chicken broth, water, sesame oil, black pepper, sugar, vinegar, and soy sauce. Dissolve cornstarch in a small portion of this mixture, then add it to the rest of the sauce mixture. Set aside.
- Cook the Linguine: Cook the linguine according to package instructions. Drain and set aside.
- Stir-Fry the Chicken: Heat vegetable oil in a wok or large saucepan over high heat. Stir-fry the marinated chicken until browned. Transfer chicken and juices to a warm plate.
- Sauté the Vegetables: In the same wok or pan, heat the remaining vegetable oil over high heat. Add ginger, garlic, mushrooms, and green onions. Stir-fry for 30 seconds.
- Combine Everything: Add the reserved sauce mixture and chicken to the pan. Simmer until the sauce thickens, about 2 minutes. Add the cooked linguine and toss gently to coat everything well with the sauce.
- Serve: Once everything is heated through and well combined, serve your delicious Chicken Lo Mein hot and enjoy!
Serving Suggestions
Chicken Lo Mein pairs perfectly with steamed rice or your favorite side dish. Garnish with additional sliced green onions or sesame seeds for extra flavor and presentation.
Storage Information
Any leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat individual portions in the microwave or on the stovetop until warmed through before serving.
Techniques and Tips
- To add extra heat to your Chicken Lo Mein, consider adding a pinch of red pepper flakes or a drizzle of sriracha sauce to the sauce mixture.
- For added freshness and crunch, you can toss in some bean sprouts or shredded cabbage along with the other vegetables.
FAQs about Chicken Lo Mein
1. Can I use other types of meat instead of chicken? Yes, you can substitute chicken with beef, shrimp, or tofu to make Beef Lo Mein, Shrimp Lo Mein, or Tofu Lo Mein, respectively.
2. Can I use other types of noodles? While linguine works well in this recipe, you can also use other types of noodles such as spaghetti, udon noodles, or even rice noodles for a gluten-free option.
3. Can I make this dish vegetarian? Absolutely! Simply omit the chicken and add extra vegetables or tofu for a delicious vegetarian version of this dish.
4. Can I meal prep Chicken Lo Mein? Yes, you can prepare the components of this dish in advance and store them separately. When ready to eat, simply reheat the components and assemble your Chicken Lo Mein for a quick and convenient meal.
Chicken Lo Mein
Equipment
- - Wok or large saucepan
- - Medium bowls for marinating chicken and mixing sauce
- - Small bowl
Ingredients
- 4 skinless boneless chicken breast halves, cut into thin strips
- 5 teaspoons white sugar divided
- 3 tablespoons rice wine vinegar
- ½ cup soy sauce divided
- 1 ¼ cups chicken broth
- 1 cup water
- 1 tablespoon sesame oil
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 12 ounce package uncooked linguine pasta
- 2 tablespoons vegetable oil divided
- 2 tablespoons minced fresh ginger root
- 1 tablespoon minced garlic
- ½ pound fresh shiitake mushrooms stemmed and sliced
- 6 green onions sliced diagonally into 1/2 inch pieces
Instructions
- In a medium bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar, and 1/4 cup soy sauce. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 1 hour.
- In another medium bowl, combine chicken broth, water, sesame oil, ground black pepper, remaining sugar, vinegar, and soy sauce. In a separate small bowl, dissolve cornstarch in a little bit of this mixture, then add it slowly to the rest of the mixture, stirring well. Set aside.
- Cook linguine according to package directions, drain, and set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large saucepan over high heat until smoking. Add the marinated chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer chicken and juices to a warm plate.
- Heat the remaining vegetable oil in the wok or pan over high heat. Add ginger, garlic, mushrooms, and green onions, and stir-fry for 30 seconds.
- Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes.
- Add the reserved noodles and toss gently, coating everything well with the sauce.
Notes
- Dissolve the cornstarch in a small portion of the sauce mixture before adding it to ensure a smooth and thickened sauce.
- Toss the noodles gently with the sauce to evenly coat them and the other ingredients.
