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Chicken Lo Mein (Restaurant Style Without A Wok) Recipe

Name: Chicken Lo Mein (Restaurant Style Without A Wok)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 10 oz (280 g) lo mein noodles ((or 6 oz / 170 g dried noodles)); 8 oz (225 g) boneless skinless chicken thigh (, cut into 1/4-inch (5-mm) slices (or breast)); 1/2 tablespoon Shaoxing wine; 1 teaspoon cornstarch; 1/4 teaspoon salt; 1/4 cup chicken broth; 2 tablespoons oyster sauce; 2 tablespoons Shaoxing wine ((or dry sherry)); 2 teaspoons dark soy sauce ((or soy sauce) (*Footnote 1)); 1 teaspoon sesame oil; 2 teaspoons sugar; 2 tablespoons peanut oil ((or vegetable oil)); 1 tablespoon minced ginger; 2 cloves garlic (, minced); 4 cups chopped napa cabbage ((*Footnote 2)); 1 carrot (, julienned (yield about 1 cup once cut)); 4 green onions (, cut into 2” (5 cm) long pieces); 1 bell pepper (, cut to thin strips (or sweet pepper))

Omnivore's Cookbook

This chicken lo mein recipe yields juicy chicken, crisp peppers, tender napa cabbage, and thick, chewy noodles tossed in a rich savory brown sauce that is extra fragrant. Make your favorite Chinese takeout dish without a wok and it will taste just as great as the restaurant version!

Ingredients

10 oz (280 g) lo mein noodles ((or 6 oz / 170 g dried noodles))

8 oz (225 g) boneless skinless chicken thigh (, cut into 1/4-inch (5-mm) slices (or breast))

1/2 tablespoon Shaoxing wine

1 teaspoon cornstarch

1/4 teaspoon salt

1/4 cup chicken broth

2 tablespoons oyster sauce

2 tablespoons Shaoxing wine ((or dry sherry))

2 teaspoons dark soy sauce ((or soy sauce) (*Footnote 1))

1 teaspoon sesame oil

2 teaspoons sugar

2 tablespoons peanut oil ((or vegetable oil))

1 tablespoon minced ginger

2 cloves garlic (, minced)

4 cups chopped napa cabbage ((*Footnote 2))

1 carrot (, julienned (yield about 1 cup once cut))

4 green onions (, cut into 2” (5 cm) long pieces)

1 bell pepper (, cut to thin strips (or sweet pepper))

Method

If using dried noodles, boil the noodles according to package instructions minus 1 minute, until al dente. If using fresh lo mein noodles, boil for 1 minute total, until al dente. Rinse with tap water, drain, and set aside.

Combine the chicken and all the marinade ingredients in a medium-sized bowl. Mix well and let marinate for 10 minutes.

Whisk all the sauce ingredients together in a medium-sized bowl.

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan. Cook for 30 to 45 seconds without touching, until the bottom turns slightly golden. Flip to cook the other side for 30 to 45 seconds, stirring occasionally, until the chicken is just cooked through. Transfer the chicken to a plate.

Pour in the remaining 1 tablespoon of oil and the ginger, garlic and green onion. Add carrot and napa cabbage. Cook and stir until the veggies just start to turn soft, 1 minute or so. (*Footnote 3)

Add the noodles and pour in the sauce. Toss a few times to mix everything.

Add the pepper and green onion. Toss to mix everything together well, until the sauce is absorbed, 1 to 2 minutes. Return the cooked chicken to the pan and toss again to mix well. Transfer everything to serving plates and serve hot as a main dish.

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