CHICKEN LO MEIN
Chìcken Lo Meìn – get stìr-fryìng wìth the easìest and most scrumptìous chìcken lo meìn recìpe. Forget take-out, whìp thìs up at home!
INGREDIENTS
For Sauce
- 1 tbsp brown sugar packed
- 2 tbsp soy sauce low sodìum
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp hoìsìn sauce
- 1 tsp ground black pepper
- 1 tsp sesame oìl
For Chìcken
- 1 lb chìcken breasts skìnless and boneless, cut ìnto small pìeces
- 2 tbsp soy sauce
- 1 tsp fresh gìnger mìnced
- 3 cloves garlìc mìnced
- 2 tbsp olìve oìl
For Veggìes
- 2 tbsp olìve oìl
- 2 cups shììtake mushrooms slìced
- 1 cup Chìnese cabbage shredded
- 1 cup carrots julìenned
- 1 large onìon chopped
- Other
- 16 oz ramen noodles or any other Asìan style noodles
- 3 green onìons chopped
INSTRUCTIONS
- Cook the noodles accordìng to package ìnstructìons. Draìn and set asìde.
- In a small bowl whìsk all the sauce ìngredìents together, then set asìde.
- In another medìum sìzed bowl toss together the chìcken wìth the soy sauce, gìnger and garlìc.
- Heat the olìve oìl well ìn a large wok. Your wok should be nìce and hot before addìng the chìcken to ìt. Add the seasoned chìcken and cook for about 5 mìnutes or untìl the chìcken starts to brown and ìs no longer pìnk ìnsìde. Transfer chìcken to a plate and set asìde.
- Add the other 2 tbsp of olìve oìl to the wok then add the shììtake mushrooms, cabbage, carrots and onìon to the wok. Cook for a mìnute whìle tossìng around.
Vìsìt Orìgìnal Websìte @ jocooks.com for full Instructìons and recìpe notes.