Chicken lo mein is a delicious dinner with tons of flavor and plenty of fresh, sauteed vegetables over yummy Asian noodles.
Course: Main Course
Cuisine: Asian
Keyword: cabbage, carrots, chicken, Chinese takeout, fresh ginger, garlic, green onions, lo mein, red bell pepper, sesame oil, sesame seeds, soy sauce
Ingredients
10ounceslo mein noodles
1teaspoonsesame oil
3tablespoonsvegetable or canola oildivided
2large chicken breastscut into thin strips
1red bell peppercut into thin strips
1large carrotcut into thin strips
1/2cupgreen onionsthinly sliced
1teaspoonfresh gingerminced
4clovesgarlicminced
1/4cupsoy sauce
2tablespoonscornstarch
1tablespoonoyster sauce or fish sauce
1/2cupcabbageshredded
sesame seeds and/or green onionsfor garnish
Instructions
Cook the noodles according to the package instructions; drain them and toss them with the sesame oil. Set aside.
In a large skillet, heat two tablespoons of vegetable oil over medium-high heat.
Saute the chicken in batches, cooking four or five minutes on each side until it is cooked through. Remove the chicken from the pan to a plate for now.
Add the pepper, carrot and green onion to the skillet and saute until they are cooked through to your liking.
Add the ginger and garlic to the vegetables. Saute for one to two minutes or until the garlic is very lightly browned.
In a small bowl, mix 3/4 cup water, soy sauce, cornstarch, one tablespoon vegetable oil and oyster sauce, and then pour it into the skillet. Also add the cabbage. Let it cook for just a couple minutes, stirring constantly, until the sauce thickens and the cabbage wilts.
Add the chicken and noodles back to the pan, and stir to coat everything in the sauce. Turn the heat to medium-low. Once everything is heated back through, serve, topped with sesame seeds and freshly sliced green onions, if you like.