Description
A quick and flavorful chicken lo mein recipe. Perfect for a weeknight meal or a casual get-together.
Ingredients
Units
Scale
- 2 cups (473 ml) water
- 1 1/2 teaspoons baking soda
- 1/2 lbs (227 g) boneless skinless chicken, cubed
- 3 tablespoons oil
- 1 teaspoon sesame oil
- 1 tablespoon ginger paste
- 1 cups (237 ml) mixed vegetables
- 7 to 8 shitake mushrooms, sliced
- 3 tablespoons soy sauce
- 1/3 cups (79 ml) Chinese cooking wine
- 1/2 teaspoon sriracha or other chili paste
- 2 tablespoons mirin
- 1 teaspoon cornstarch
- 1 cups (237 ml) stock
- 2 cups (473 ml) cooked noodles
Instructions
- Soak the chicken in water and baking soda for 20 minutes, then wash, drain, and dry it thoroughly.
- Heat 1 tablespoon of oil.
- Toss the chicken in 1 tablespoon of soy sauce, add it to the hot oil, and cook, stirring until well browned and cooked through.
- Heat the remaining oil. Add sesame oil and ginger paste; stir for 1 minute.
- Add the vegetables and cook for 2 minutes.
- Mix the soy sauce, cooking wine, sriracha, mirin, and cornstarch until well combined.
- Add the mixture to the vegetables, add the stock, and bring to a low simmer.
- Stir in the noodles and chicken; cook until heated through.
- Serve immediately.
Notes
- For a richer flavor, marinate the chicken in the soy sauce mixture for at least 30 minutes before cooking.
- If you don’t have Chinese cooking wine, dry sherry or even white wine can be used as a substitute.
- To prevent the noodles from sticking, toss them with a little oil before adding them to the sauce.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 100