Chicken Lo Mein

I have experimented with Chinese food again. This time I found a winner. I found this recipe from 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


  1. 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.
  2. 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
  3. 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.
  4. 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.
Helpful Hints:

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…

4. It warms up well and makes a large amount of food.


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