Garlic Chicken Lo Mein Stir Fry (Print Version)

Tender chicken, garlic noodles and crisp vegetables come together in a delicious stir fry.

# Ingredients:

→ Stir Fry

01 - 2 small boneless, skinless chicken breasts (approximately 500 g)
02 - Salt, to taste
03 - Black pepper, to taste
04 - 30 ml peanut oil, plus extra as needed (may substitute with olive oil)
05 - 60 ml dry white wine
06 - 300 g mixed stir-fry vegetables (e.g., broccoli, carrots, snap peas, bell pepper)
07 - 280 g lo mein noodles

→ Sauce

08 - 240 ml chicken broth
09 - 180 ml beef broth
10 - 60 ml soy sauce
11 - 13 g brown sugar (or substitute with honey)
12 - 16 g cornstarch
13 - 3 garlic cloves, finely minced
14 - 5 ml hot sauce
15 - 1.25 ml toasted sesame oil
16 - 1.25 ml ground ginger
17 - Pinch of red pepper flakes (optional)

# Instructions:

01 - In a large measuring jug, combine chicken broth, beef broth, soy sauce, brown sugar, cornstarch, minced garlic, hot sauce, toasted sesame oil, ground ginger, and optional red pepper flakes. Whisk until smooth and set aside. Transfer 60 ml of this sauce to a separate bowl.
02 - If desired, cover the chicken breasts with cling film and gently tenderize with a meat mallet. Pat dry and season both sides with salt and black pepper. Cut into bite-sized cubes. Place chicken in the bowl with the reserved sauce and toss to coat evenly. Allow to marinate while preparing vegetables and boiling water for noodles.
03 - Heat 30 ml peanut oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear undisturbed for 3 minutes, then toss and allow to cook through and brown on remaining sides for an additional 2–3 minutes. Remove chicken from the skillet and set aside.
04 - Lower heat to medium and pour the dry white wine into the same skillet. Use a silicone spatula to scrape and deglaze any fond from the pan, enhancing flavour. Simmer until reduced by half, approximately 2 minutes.
05 - Meanwhile, add lo mein noodles to a large pot of boiling salted water. Cook for 1 minute less than the minimum al dente time recommended on the package. Drain well and set aside.
06 - Return the skillet to medium-high heat, adding a splash more oil if necessary. Add mixed vegetables and stir-fry for about 3 minutes, until beginning to soften.
07 - Pour the remaining sauce mixture into the skillet with the vegetables. Bring to a boil, then immediately reduce heat to low, allowing the sauce to thicken slightly.
08 - Using kitchen tongs, add the drained noodles to the skillet in batches, mixing thoroughly until the desired noodle-to-sauce ratio is achieved. Note that the noodles will continue to absorb sauce as they stand.
09 - Add the reserved chicken and any collected juices to the skillet. Toss with the noodles and vegetables until evenly coated and heated through, 1–2 minutes.
10 - Divide among serving plates and garnish with your preferred toppings, such as sliced spring onions, sesame seeds, or chilli flakes.

# Notes:

01 - For optimal texture, slightly undercook noodles as they will finish cooking in the sauce; avoid overcrowding the skillet to maintain high heat during stir-frying.

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