Do you like Asian food? Do you usually get it from your local takeout places? I know I do, and while I love the way they make it at my favorite Asian takeout place, I love making it at home too. I can definitely control what goes in it with regard to the amount of oil and soy sauce. This recipe is easy and you can also prep a lot of the ingredients in advance. It came out so delicious and my family really loved it. I will definitely be making this again! To see how I made my Easy Chicken Lo Mein, keep on reading.
|Easy Chicken Lo Mein|| |
- 1 ½ lbs of boneless, skinless chicken breasts sliced into thin slices
- ½-1 cup low sodium soy sauce, divided
- ¼ cup brown sugar, divided
- 2-3 tbsp. rice wine vinegar
- 1 ½ cups chicken broth
- 1 cup water
- 2 tbsp. cornstarch
- 1 lb. uncooked spaghetti or linguine, cooked according to package directions
- 2 tbsp. peanut oil, divided
- 2 tbsp. dark sesame oil
- 2-3 tbsp. fresh ginger, minced
- 4 garlic cloves, chopped
- 8 oz. baby bella mushrooms, sliced
- 4 scallions, sliced thinly
- In a large glass measuring cup add half of the brown sugar, half of the vinegar, ½ of the soy sauce and mix well. Place chicken in a Ziploc bag and pour in the marinade. Place on a plate and lay on the lowest shelf in your refrigerator and marinate for about 1-2 hours, turning the bag occasionally so the marinade gets all over the chicken.
- To make your sauce, combine the water, chicken broth, sesame oil, the rest of the vinegar, sugar and soy sauce and mix well. Dissolve the cornstarch with some of the mixture and then add it slowly to the rest of the mixture. Stir to combine. Set the sauce aside.
- To a wok or large nonstick saute pan add 1 tbsp. of the peanut oil over medium high heat. Add the chicken and stir fry for about 5 or 6 minutes until cooked through and lightly browned. When done, transfer to a plate and set aside.
- Add the rest of the oil to the wok or saute pan and heat over medium high heat and add the garlic, ginger, mushrooms and green onions. Cook for about a minute, until fragrant, stirring constantly. Add the sauce mixture and the chicken. Mix well. Turn down the heat to a simmer until the sauce becomes thick about 2 to 3 minutes. Add the cooked spaghetti making sure to get all the sauce over it. Serve and enjoy!
You might also like my Asian Veggie Stir Fry
Recipe adapted from Allrecipes