Chicken Lo Mein
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
5 tsps
White Sugar (divided)3 tbsps
Rice Wine Vinegar1 cup
Soy Sauce (divided)1.25 cups
Chicken Broth1 cup
Water1 tbsp
Sesame Oil1 tsp
Ground Black Pepper2 tbsps
Cornstarch2 tbsps
Vegetable Oil (divided)2 tbsps
Ginger Root (minced fresh)1 tbsp
Garlic (minced)Directions:
1
In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce
2
Mix this together and coat the chicken well
3
Cover and let marinate in the refrigerator for at least 1 hour
4
In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce
5
In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well
6
Set aside
7
Cook the linguine according to package directions, drain and set aside
8
Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke
9
Add the chicken and stir-fry for 4 to 5 minutes, or until browned
10
Transfer this and all juices to a warm plate
11
Heat the remaining vegetable oil in the wok or pan over high heat
12
Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds
13
Add the reserved sauce mixture and then the chicken
14
Simmer until the sauce begins to thicken, about 2 minutes
15
Add the reserved noodles and toss gently, coating everything well with the sauce