Garlic Chicken Lo Mein Stir Fry (Print version)
Tender chicken, chewy lo mein noodles, crisp vegetables, and a glossy garlic soy sauce cooked fast in one skillet or wok.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless skinless chicken thighs, sliced into thin strips
02 -
1 tablespoon low-sodium soy sauce
03 -
2 teaspoons cornstarch
04 -
1 teaspoon toasted sesame oil
05 -
1/4 teaspoon white or black pepper
For the sauce
06 -
1/4 cup (60 ml) low-sodium soy sauce
07 -
2 tablespoons oyster sauce
08 -
1 tablespoon hoisin sauce
09 -
1 tablespoon Shaoxing wine or dry sherry
10 -
1/3 cup (80 ml) low-sodium chicken broth or water
11 -
2 teaspoons brown sugar
12 -
1 teaspoon rice vinegar
For the stir-fry
13 -
12 oz (340 g) fresh lo mein egg noodles, or 8 oz (225 g) dried lo mein noodles
14 -
2 tablespoons neutral oil, divided
15 -
5 cloves garlic, minced
16 -
1 tablespoon fresh ginger, minced
17 -
2 cups shredded green cabbage
18 -
1 medium carrot, julienned
19 -
1 red bell pepper, thinly sliced
20 -
1 cup snow peas, trimmed
21 -
2 cups mung bean sprouts
22 -
3 scallions, sliced into 2-inch pieces
23 -
Chili crisp or sesame seeds, optional for serving
# Instructions:
01 -
Toss the sliced chicken with soy sauce, cornstarch, sesame oil, and pepper. Let it sit for 10 minutes while you prepare the sauce and vegetables.
02 -
Whisk the soy sauce, oyster sauce, hoisin, Shaoxing wine, chicken broth, brown sugar, and rice vinegar in a small bowl until smooth.
03 -
If using dried noodles, boil until just tender, then drain and rinse briefly with warm water. If using fresh noodles, loosen them with hot water and drain very well.
04 -
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes, tossing once or twice, until browned and cooked through. Transfer to a plate.
05 -
Add the remaining 1 tablespoon oil. Stir-fry the garlic and ginger for 10-15 seconds, then add cabbage, carrot, bell pepper, and snow peas. Cook for 2-3 minutes until crisp-tender.
06 -
Return the chicken to the pan. Add the noodles and sauce, then toss for 1-2 minutes until the noodles are glossy and hot. Add bean sprouts and scallions, toss for 30 seconds, and serve immediately.
# Good to know:
01 -
Best served hot right after tossing, while the noodles are glossy.
02 -
Prep all vegetables and sauce before heating the pan.
03 -
Use a 12-inch skillet if you do not have a wok.