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Chicken Lo Mein

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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

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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

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    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!


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    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.

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