Chicken Lo Mein

Chicken Lo Mein

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For chicken:
1 boneless skinless chicken breast, thinly sliced
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp Shaoxing rice wine
1/2 tsp oyster sauce
1/2 tsp soy sauce
3/4 tsp cornstarch
1/8 tsp ground white pepper
For noodles:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp salt
3 tbsp peanut oil
2 garlic cloves, thinly sliced
2 tsp ginger, shredded
2 tsp Shaoxing rice wine
10 medium shiitake mushrooms, stems removed, and thinly sliced
1 red bell pepper, julienned
1 cup bean sprouts
 3 scallions, white and green parts, thinly sliced on the bias
12 oz fresh Chinese lo mein noodles (cooked according to instructions on package)


In a bowl, combine chicken, minced garlic, minced ginger, Shaoxing rice wine, oyster sauce, soy sauce and white pepper.  Stir to combine.
Combine 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil and 1/2 tsp salt in a small bowl.  Set aside.
Heat a wok over high heat.  Swirl 2 tbsp peanut oil into the oil.  Add remaining garlic and ginger.  Stir-fry until fragrant, about 10-15 seconds.  Push the aromatics to the side of the wok.  Add the chicken and spread evenly in one layer in the wok.  Cook undisturbed until the chicken begins to sear and turn golden brown on the first side, about 1 minute.  Add 2 tsp Shaoxing rice wine.  Stir-fry chicken until light brown on all sides, about 1 additional minute.  Remove the chicken and transfer the chicken to a plate.
Swirl in remaining 1 tbsp peanut oil.  Add the mushrooms and bell pepper.  Stir-fry until the mushrooms and bell pepper are tender, about 1-2 minutes.  Season with salt.  Return the chicken to the wok, along with any juices that have accumulated on the plate.  Add bean sprouts and scallions and stir-fry until ingredients are combined.  Add noodles and soy sauce.  Using chopsticks and the spatula, toss the noodles until the ingredients are well-combined and the noodles are warmed through.  Season to taste with additional salt/soy sauce (if necessary).