Chicken Lo Mein
Restaurant style chicken lo mein in a rich creamy sauce that is bound to satisfy.
Servings: 6 -8 servings
Ingredients
- 1 lb spaghetti pasta thin or thick depending on preference (or Asian lo mein noodles) cooked to package directions (reserve 1/2 cup liquid for sauce)
- 2 lbs Chicken thighs or chicken breast cut into bite-sized pieces
- 1 tablespoon sesame oil divided
- ½ cup diced white onion
- 1-2 teaspoons fresh minced garlic
- 2 teaspoons cornstarch
- 3 medium carrots cut into circles or cut divots to make a flower shape
- 1 Yellow or red peppers cut into strips (about 1 cup)
- Other vegetable options:
- Mushrooms sliced
- Water chestnuts sliced
- Baby corn
- Garnish with sliced green onions and cilantro if desired
Instructions
- Begin by cooking the noodles according to the package directions.
- In a large skillet heat a teaspoon of sesame oil and cook chicken until 165° or use precooked chicken.
- Remove chicken from skillet and set aside.
- Sauce 1-2 teaspoons of sesame oil with onion and garlic.
- In a liquid measuring cup but combine chicken broth (or water and chicken bouillon) with soy sauce, oyster sauce, and spice (sriracha or crushed red pepper flakes) if using, with cornstarch
- Slowly add sauce to a hot skillet stirring to heat and thicken.
- Add carrots and pepper (and any other vegetable), and saute for 2 minutes or until vegetables are desired tenderness
- Add in the cooked chicken.
- Add pasta from the pot (reserving 1/2 cup liquid) and add noodles to the skillet.
- Add liquid from noodles a little at a time until the desired amount of sauce is achieved to coat all the noodles well. add in the cooked chicken.
- Adjust flavor by adding more soy/oyster sauce or adding more spice if using.
- Serve with sliced green onion or cilantro.