0 0
Chicken Lo Mein

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 chicken breast halves cut into thin strips
2 1/2 teaspoons white sugar divided
1 tablespoon rice wine vinegar plus
1 1/2 teaspoons rice wine vinegar
1/4 cup soy sauce divided
1/2 cup chicken broth plus
2 tablespoons chicken broth
1/2 cup water
1 1/2 teaspoons sesame oil
1/4 teaspoon ground black pepper

Nutritional information

215.4
Calories
56g
Calories From Fat
6.3g
Total Fat
1.2 g
Saturated Fat
15.5mg
Cholesterol
768.6mg
Sodium
28.8g
Carbs
1.7g
Dietary Fiber
3.5g
Sugars
11g
Protein
108g
Serving Size (g)
6
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken Lo Mein

Features:
    Cuisine:

    I have a question. It says to add 2 1/2 tsp of sugar to the chicken. Later on it says to add remaining sugar to the chicken broth mixture. How much sugar am I supposed to add to the chicken broth mix. Thanks.

    • 113 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken Lo Mein, I love Chinese food and I’m always looking for recipes. I don’t remember where this came from, but it’s good!, I have a question. It says to add 2 1/2 tsp of sugar to the chicken. Later on it says to add remaining sugar to the chicken broth mixture. How much sugar am I supposed to add to the chicken broth mix. Thanks., AWESOME! After trying so many other recipes, this one knocked it out of the park. I have made several times and the sauce is the bomb! Last night used some leftover Roast Chicken and just added a bit of Teriyaki Sauce to it to mimic the marinade of this recipe and it blew us away. The only thing I do different is a make a sauce for the pasta (which I got from another recipe – do not remember where as I searched for a long time to find the right recipe) which I do after the pasta is cooked and before I add it to the rest of the ingredients – use 2 T, Peanut Oil, 1 T. Sesame Oil, 3 T. Oyster Sauce, 1 1/2 T. soy sauce and 1 1/2 t. Rice Vinegar. I know it adds more oil, but it does lift the dish to another level. Oh and I do add additional veggies, like water chestnuts and a mix of other Chinese Vegetables (I cheat and buy a can of them) Thanks Mosma for a great recipe!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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. Mix This Together and Coat the Chicken Well. Cover and Let Marinate in the Refrigerator For at Least 1 Hour.

    2
    Done

    in Another Medium Bowl, Combine the Chicken Broth, Water, Sesame Oil and Ground Black Pepper With the Remaining Sugar, Vinegar and Soy Sauce. in a Separate Small Bowl, Dissolve the Cornstarch With Some of This Mixture and Slowly Add to the Bulk of the Mixture, Stirring Well. Set Aside.

    3
    Done

    Cook the Linguine According to Package Directions, Drain and Set Aside. Heat 1 Tablespoon of the Vegetable Oil in a Wok or Large Saucepan Over High Heat Until It Starts to Smoke. Add the Chicken and Stir-Fry For 4 to 5 Minutes, or Until Browned. Transfer This and All Juices to a Warm Plate.

    4
    Done

    Heat the Remaining Vegetable Oil in the Wok or Pan Over High Heat. Add the Ginger, Garlic, Mushrooms and Green Onions, and Stir-Fry For 30 Seconds. Add the Reserved Sauce Mixture and Then the Chicken. Simmer Until the Sauce Begins to Thicken, About 2 Minutes. Add the Reserved Noodles and Toss Gently, Coating Everything Well With the Sauce.

    Avatar Of Tinsley Blevins

    Tinsley Blevins

    Taco titan known for serving up authentic and mouthwatering Mexican street food.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Hot Chinese Eggplant Aubergine
    previous
    Hot Chinese Eggplant Aubergine
    Lunch Quiche
    next
    Lunch Quiche
    Hot Chinese Eggplant Aubergine
    previous
    Hot Chinese Eggplant Aubergine
    Lunch Quiche
    next
    Lunch Quiche

    Add Your Comment

    14 − fourteen =