# Chicken Lo Mein (Restaurant Style Without A Wok)

Cuisine: chinese · Time: 30 minutes · Servings: 4

## Ingredients

- 10 oz  fresh lo mein noodles ((or 6 oz / 170 g dried lo mein noodles))
- 8 oz  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, white and green divided)
- 1  bell pepper (, cut to thin strips (or sweet pepper))

## Steps

1. 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.
2. Combine the chicken and all the marinade ingredients in a medium-sized bowl. Mix well and let marinate for 10 minutes.
3. Whisk all the sauce ingredients together in a medium-sized bowl.
4. 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.
5. Pour in the remaining 1 tablespoon of oil and the ginger, garlic and green onion white part. Add carrot and napa cabbage. Cook and stir until the veggies just start to turn soft, 1 minute or so. (*Footnote 3)
6. Add the noodles and pour in the sauce. Toss a few times to mix everything.
7. Add the pepper and green onion green part. 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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Source: omnivorescookbook — https://omnivorescookbook.com/chicken-lo-mein/
Page: https://findfood.fun/vi/recipes/6813
Language: en (requested translation unavailable)