Have you ever tried making Chinese food at home only to feel like something’s missing from the recipe? Well, don’t worry, because you’re not alone! We’ve spent a ton of time developing this recipe to get as close as possible to the flavors you know and love from your favorite Chinese restaurants. In this blog post, I’m gonna walk you through how to make a mouthwatering chicken lo mein dish that’s gonna better than any takeout you’ve ever had. And the best part? We’re using simple ingredients and step-by-step instructions that anyone can follow, whether you’re a seasoned chef or new to cooking.
Lo Mein Vs Chow Mein (or Chao Main)
Depending on where you live, you may not find Lo Mein on the menu at your local Chinese restaurant. Now, you might be looking at pictures of Lo Mein and think it looks like Chow Mein. But there is a difference between these two dishes. The main difference lies in how the noodles are prepared. Lo Mein noodles are boiled until they are soft and then mixed with veggies, meat, and sauce. On the other hand, Chow Mein noodles are partially boiled and then stir-fried until crispy. They are also mixed with veggies, meat, and sauce. I know there might be some confusion due to regional variations and adaptations in different countries. The takeaway? The beauty of cooking at home is you can cook it however you like best.
Step By Step Instructions
Prepare the Ingredients: Slice 1 pound (450g) of chicken breast into thin strips. Chop your vegetables into bite-sized pieces. Precooked egg noodles that don’t need boiling will also work, while rice noodles offer a gluten-free option. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. Marinate the Chicken: First, we’ll prep the flavor-packed chicken. In a medium bowl, toss together 1/2 pound (225 grams) boneless, skinless chicken breasts, sliced into thin ¼-inch (6-millimeter) strips against the grain, with 1 tablespoon (15 milliliters) soy sauce, ½ tablespoon (7.5 milliliters) cornstarch, ½ tablespoon (7.5 milliliters) sesame oil, 1 tablespoon (15 milliliters) Shaoxing wine or sherry (or substitute with sherry), ½ teaspoon salt, and ¼ teaspoon white pepper. Let the chicken marinate for at least 10 minutes while you prepare the other ingredients. Cook 8 ounces (225g) of lo mein noodles according to package instructions, then drain and set aside. Sear the Chicken: Heat 2 tablespoons (30 milliliters) of vegetable oil in a large skillet or wok over high heat. Once the oil is hot and shimmering, add the marinated chicken. Stir-fry the chicken for 8 to 10 minutes or until it’s cooked through and beautifully golden brown on all sides. Be sure to stir occasionally for even browning. Once cooked, transfer the chicken to a plate and set it aside. Transfer the chicken to a plate and keep it warm while you cook the veggies. Aromatics and Vegetables: While the pan is still hot, reduce the heat to medium-high. Add 3 garlic cloves, peeled and thinly sliced, and ½-inch (1.25-centimeter) piece fresh ginger, grated, and stir-fry for about 30 seconds, until fragrant. Next, toss in the sliced green onion whites (separate from the greens), 1 red bell pepper, sliced into thin strips, 1 medium carrot, sliced into thin strips, 2 cups (500 milliliters) shredded cabbage, and 6 ounces (170 grams) snow peas, trimmed as needed. Stir-fry the vegetables for 4 to 5 minutes or until they are crisp-tender. Sauce Time! In a small bowl, whisk together 2 tablespoons (30 milliliters) oyster sauce, 1 tablespoon (15 milliliters) low-sodium light soy sauce, 1 teaspoon (5 milliliters) sugar, 2 teaspoons (10 milliliters) cornstarch, and 1 tablespoon (15 milliliters) water to create a smooth sauce. Bring it Together: Pour the prepared sauce into the pan with the vegetables. Increase the heat to high and add the cooked noodles and reserved chicken back to the pan. Toss everything together to coat the noodles and chicken evenly in the flavorful sauce. Finishing Touches: Cook for an additional 3 to 4 minutes or until the sauce thickens slightly and the noodles are heated through. Finally, stir in the green onion greens (previously separated) and season the dish with ground black or white pepper to taste.
