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Chicken Lo Mein Recipe

Lo mein is a wonderful warm dish that is a favorite among Chinese restaurant goers today. Lo mein simply means “tossed noodles,” which can be mixed with a variety of vegetables and meats. This delicious noodle dish can be made a thousand different ways depending on the size of the noodles, and the vegetables and meats that are mixed with them. Also, the sauce in this dish is very important. Usually made from a combination of chicken broth, beef broth, soy sauce, or oyster sauce, the sauce is what completes the lo mein dish.

Lo mein noodles are Chinese egg noodles which can be purchased either fresh or dried. They also come in a variety of sizes. The wide lo mein noodles are great for heavier dishes that are beef based. The thinner noodles are great for lighter dishes made with chicken, pork, or vegetables. The combinations of meats, vegetables and noodles are almost endless. Try this delicious chicken lo mein recipe below and then experiment by switching out some of the ingredients for ones that suite your own tastes. Let me know if you come up with an amazing combination in the Chinese food forum. Enjoy!

10oz thin dried lo mein noodles
¼ cup peanut oil
1 medium sweet onion
1 medium green bell pepper
1 medium red bell pepper
8oz fresh snow peas
2 tsp cornstarch
3 boneless skinless chicken breasts
4 tbsp soy sauce
2 tbsp sherry
½ tsp garlic salt
1 cup chicken broth
2 tsp sesame oil

  1. Fill a large pot with water, add the salt and bring it to boil. Then add the noodles and let them cook for about 5 minutes or until they are as the Italian’s say “al dente.” Drain them thoroughly in a colander, return them to the pot and mix them with 2 tablespoons of the peanut oil and set them aside.

  2. While the noodles are boiling, prepare the vegetables. Peel and cut the onion into ½ inch cubes and set them aside.

  3. Cut the bell peppers in half. Remove the stem, seeds and inner white meat. Then cut them into ½ inch to an inch squares and set them aside.

  4. Rinse the snow peas in a colander under cold running water. Remove the stems if any, and let them dry.

  5. In a small cup, mix the cornstarch with just a little water to dissolve and set it aside.

  6. Remove all of the fat from the chicken and cut it into ½ inch to an inch pieces.

  7. Heat a large non stick pot or wok on high and add just 1 tablespoon of the remaining peanut oil. Let the oil get hot, then add the chicken and stir fry for about 8 minutes or until brown. Then remove it from the pan and set it aside.

  8. Without wiping the wok, add the remaining tablespoon of peanut oil. Let the oil get hot, and then add the onions, peppers, and snow peas and stir fry them for about 4 minutes.

  9. Return the chicken to the pan. Add the soy sauce, sherry, garlic salt and chicken broth. Bring everything to a boil and then add the cornstarch mixture and stir until thick.

  10. Add the noodles and mix everything thoroughly. Remove the lo mein from the heat, then mix in the sesame oil and serve. Makes 3 servings.

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Content copyright © 2015 by Lila Voo. All rights reserved.
This content was written by Lila Voo. If you wish to use this content in any manner, you need written permission. Contact Lila Voo for details.


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