I have experimented with Chinese food again. This time I found a winner. I found this recipe from www.allrecipes.com awhile ago and have been waiting until I had time to make it. I do have to warn though that this meal is not a quick meal to make. It is a little time consuming, but it makes a lot of food and tastes great. My sons loved it and gave me the greatest approval. My 4 year old told me it was ok for me to make it again.
Chicken Lo Mein
- 4- 5 boneless chicken breast cut into thin strips
- 5 teaspoons white sugar, divided
- 3 Tablespoons rice wine vinegar
- 1/2 cup soy sauce, divided
- 1 1/4 cups chicken broth
- 1 cup water
- 1 Tablespoon sesame oil
- 1/2 teaspoons ground black pepper
- 2 Tablespoons cornstarch
- 1 (12 oz) package uncooked linguine pasta
- 2 Tablespoons vegetable oil, divided
- 2 Tablespoons minced fresh ginger root
- 1 Tablespoon minced garlic
- 6 green onions diced
- In a medium bowl, combine 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.
- In another medium bowl, combine the chicken broth, water, sesame oil, and black pepper with remaining sugar, vinegar, and soy sauce. In a separate small bowl, dissolve the cornstarch with some of the sauce mixture, whisking to ensure no lumps. Wisk mixture back into the bulk of the mixture. Set aside
- Cook the linguine according to package directions, drain and set aside. Heat 1 Tablespoon of vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Drain the chicken and add the chicken and stir-fry it for 4 – 5 minutes, or until browned and thoroughly cooked. Transfer this and all juices to a bowl temporarily.
- Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and chicken. Bring to a boil, and simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
1. If you use a can of chicken broth, you can use all of it, just short the water by that much.
2. I used extra chicken, and just doubled the ingredients for the marinate.
3. This recipe is very adaptable. You can substitute beef strips for chicken, add vegetables…