Chicken Lo Mein

Chicken Lo Mein might be a good recipe to expand your main course recipe box. For $1.94 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 433 calories, 26g of protein, and 10g of fat each. Plenty of people made this recipe, and 2087 would say it hit the spot. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is brought to you by Table for Two Blog. If you have low sodium soy sauce, garlic cloves, five spice powder, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 87%. If you like this recipe, you might also like recipes such as Pancit canton (a.k.a. lo mein or chow mein), Chicken Lo Mein, and Chicken Lo Mein.

Servings: 6

Preparation duration: 45 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in a bowl. Measure ¼ cup of the sauce mixture and place it into a separate bowl and stir in the sliced chicken. Cover and refrigerate for 30 minutes. Whisk chicken broth and cornstarch into the remaining sauce mixture.In a large pot, bring water to a boil and cook pasta until al dente. Drain pasta and set aside.In a large wok or dutch oven over high heat, add 1½ tsp. of canola oil. Add half of the chicken and cook until slightly browned but not fully cooked through, about 2 minutes. Stir in 3 tbsp. of rice wine and cook until liquid is nearly evaporated, about 1 minute. Transfer to a clean bowl. Repeat with the other half of the chicken and 1½ tsp. canola oil and remaining 3 tbsp. rice wine.Wipe the wok/pot clean and add remaining 1½ tsp. canola oil to the wok/pot over high heat. Add mushrooms and cook until slightly browned, 4-6 minutes. Then stir in cabbage, scallions, ginger, and garlic. Cook until fragrant and cabbage has wilted.Whisk in the remainder of the sauce you set aside earlier. Stir in the cooked chicken (and add the accumulated juices) and simmer until sauce has thickened slightly and chicken is completely cooked through and heated. Stir in cooked pasta and Sriracha.Serve hot.Store in an airtight container in the fridge for up to 1 week.

 

Step by step:

1. Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in a bowl. Measure ¼ cup of the sauce mixture and place it into a separate bowl and stir in the sliced chicken. Cover and refrigerate for 30 minutes.

2. Whisk chicken broth and cornstarch into the remaining sauce mixture.In a large pot, bring water to a boil and cook pasta until al dente.

3. Drain pasta and set aside.In a large wok or dutch oven over high heat, add 1½ tsp. of canola oil.

4. Add half of the chicken and cook until slightly browned but not fully cooked through, about 2 minutes. Stir in 3 tbsp. of rice wine and cook until liquid is nearly evaporated, about 1 minute.

5. Transfer to a clean bowl. Repeat with the other half of the chicken and 1½ tsp. canola oil and remaining 3 tbsp. rice wine.Wipe the wok/pot clean and add remaining 1½ tsp. canola oil to the wok/pot over high heat.

6. Add mushrooms and cook until slightly browned, 4-6 minutes. Then stir in cabbage, scallions, ginger, and garlic. Cook until fragrant and cabbage has wilted.

7. Whisk in the remainder of the sauce you set aside earlier. Stir in the cooked chicken (and add the accumulated juices) and simmer until sauce has thickened slightly and chicken is completely cooked through and heated. Stir in cooked pasta and Sriracha.

8. Serve hot.Store in an airtight container in the fridge for up to 1 week.

Nutrition Information:

covered percent of daily need