Description
Savory chicken lo mein delights taste buds with its perfect blend of tender noodles and succulent meat. Sizzling wok-tossed ingredients create a symphony of flavors you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 lb chicken breast, boneless and skinless
- 2 eggs
Noodles and Vegetables:
- 8 oz lo mein noodles or egg noodles
- 2 cups mixed vegetables (carrots, bell peppers, onions, broccoli)
- 2 cloves garlic
- 1 tbsp fresh ginger
Sauce and Seasonings:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp white pepper
- 1 tsp sugar
- 1/4 cup chicken broth
Instructions
- Slice chicken breast into thin, uniform strips, ensuring even cooking and tender texture.
- Whisk eggs in a small bowl, preparing for a light scramble to incorporate into the dish.
- Boil noodles in salted water for 3-4 minutes until al dente, then drain and rinse with cold water to stop cooking process.
- Mince garlic and grate fresh ginger to release aromatic flavors for the sauce.
- Chop mixed vegetables into bite-sized pieces, ensuring consistent sizing for balanced cooking.
- Combine soy sauce, oyster sauce, sesame oil, white pepper, sugar, and chicken broth in a separate bowl to create a harmonious sauce.
- Heat vegetable oil in a large wok or skillet over high heat until shimmering and nearly smoking.
- Quickly scramble eggs, creating soft curds, then remove and set aside.
- In the same hot pan, stir-fry chicken strips for 2-3 minutes until golden and nearly cooked through.
- Add garlic, ginger, and mixed vegetables, stirring rapidly to maintain crispness and prevent burning.
- Pour prepared sauce over chicken and vegetables, allowing flavors to meld for 1-2 minutes.
- Incorporate cooked noodles and scrambled eggs, tossing everything together until well-coated and heated thoroughly.
- Serve immediately, ensuring each portion has a mix of proteins, vegetables, and noodles.
Notes
- Slice chicken against the grain to maximize tenderness and prevent tough, chewy meat.
- Rinse noodles under cold water not only stops cooking but also prevents them from sticking together, creating a perfect texture.
- Prep all ingredients before cooking, known as “mise en place,” ensures a smooth stir-frying process without burning ingredients.
- For gluten-free version, swap regular soy sauce with tamari and use rice noodles instead of wheat-based noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 120 mg