Chicken Lo Mein (Restaurant Style Without A Wok)

Method7 steps · about 30 min

1. 1

   Step 1: Prepare either the 10 oz fresh lo mein noodles or 6 oz (170 g) dried lo mein noodles. For fresh noodles, boil in ample water for about 1 minute until al dente, following the package if it differs. For dried noodles, follow their package instructions minus about 1 minute, stopping when al dente. Rinse with tap water and drain thoroughly. Keep all the cooked noodles ready for step 6.

   Fresh lo mein noodles only · 1 minUses 10 oz fresh wheat-and-egg lo mein noodles · Water for boiling and rinsing the noodles, as needed

2. 2

   Step 2: Combine the 8 oz sliced chicken with the ½ tbsp marinade Shaoxing wine, 1 tsp cornstarch and ¼ tsp salt. Mix until coated and refrigerate for 10 minutes while preparing the sauce and vegetables.

   Refrigerate the marinated chicken · 10 minUses 8 oz boneless skinless chicken thigh, cut into ¼-inch slices · ½ tbsp Shaoxing wine, for the marinade · 1 tsp cornstarch · ¼ tsp salt

3. 3

   Step 3: Whisk the ¼ cup chicken broth, 2 tbsp oyster sauce, 2 tbsp sauce Shaoxing wine, 2 tsp dark soy sauce, 1 tsp sesame oil and 2 tsp sugar together until the sugar dissolves. Set aside.

   Uses ¼ cup chicken broth · 2 tbsp oyster sauce · 2 tbsp Shaoxing wine, for the sauce · 2 tsp dark soy sauce · 1 tsp sesame oil · 2 tsp sugar

4. 4

   Step 4: Heat 1 tbsp of the peanut oil in a large nonstick skillet over medium-high heat. Spread the marinated chicken from step 2 in a single layer. Sear one side for about 30–45 seconds until lightly golden, then turn and cook the second side for about 30–45 seconds, stirring occasionally. Continue until the actual chicken centers reach 74°C/165°F; these short guides and surface color alone do not establish doneness. Transfer all the fully cooked chicken and juices to a clean plate.

   Uses 1 tbsp peanut oil for the chicken · All the marinated chicken from step 2

   
5. 5

   Step 5: Add the remaining 1 tbsp peanut oil, 1 tbsp minced ginger, 2 minced garlic cloves and the white portions of the 4 green onions to the skillet. Stir briefly until fragrant. Add the julienned carrot (1) and chopped napa cabbage (4 cups). Stir-fry for about 1 minute until the vegetables begin to soften.

   Begin softening carrot and napa cabbage · 1 minUses Remaining 1 tbsp peanut oil · 1 tbsp minced fresh ginger · 2 garlic cloves, minced · White portions of the 4 green onions · 1 carrot, julienned · 4 cups chopped napa cabbage

   
6. 6

   Step 6: Add all the cooked and thoroughly drained noodles from step 1 to the vegetables and aromatics from step 5. Pour in all the sauce from step 3 and toss with tongs until combined.

   Uses All the cooked noodles from step 1 · All the vegetables and aromatics from step 5 · All the sauce from step 3

   
7. 7

   Step 7: Add the bell-pepper (1) strips and the reserved green portions of the green onions to the noodles from step 6. Toss for about 1–2 minutes until the sauce is absorbed and the pepper is still crisp. Return all the fully cooked chicken and juices from step 4 and toss until hot. Transfer promptly to serving plates. Refrigerate leftovers in shallow covered containers within 2 hours, use within 3 days and reheat thoroughly to 74°C/165°F.

   Absorb sauce with pepper and greens · 1 minUses 1 bell pepper, cut into thin strips · Reserved green portions of the 4 green onions · All the noodles, vegetables and sauce from step 6 · All the fully cooked chicken and juices from step 4