The 30-Minute Ultimate Spicy Chicken Lo Mein Recipe

Ingredients

Lo Mein Egg Noodles 4 oz / 150 grams

For chicken:

1 cup chicken breast sliced in 1/2 inch strips

Salt as needed

1/2 tablespoon soy sauce

1/2 tsp corn starch

1 teaspoon of vegetable oil

For the main course:

1 tablespoon sesame oil

1 tablespoon of vegetable oil

1 tablespoon minced ginger

1 tablespoon minced garlic

1/4 cup red onion, chopped

1/4 cup carrot sliced

1/4 cup red pepper

1/4 cup green pepper

1/2 cup green onion, long slice, 2 inches long

1/2 cup cabbage, grated

1/4 cup water / chicken stock (optional)

Salt as needed

For Mix Sauce:

1 tablespoon of soy sauce

2 tablespoons of dark soy sauce

1 tablespoon oyster sauce / Hoisin sauce

1 tablespoon Sriracha

1 teaspoon of sugar

Salt as needed

1 teaspoon sesame oil

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Instructions

Cook the noodles according to the instructions on the packaging and keep aside.
Pickled chicken with the specified ingredients. Keep it for 5 minutes
Add 1 tablespoon of sesame oil to the pan, then use a pair of tongs to take each piece of chicken and toss into the pan. Discard if there is any remaining marinade. Shake over medium heat until cooked, keep it aside.
In the same pan add 1 tbsp. A spoonful of vegetable oil, add ginger and garlic, fry until fragrant. Do not burn ginger and garlic, otherwise the dish will become bitter.Add all the vegetables one by one in the order shown in the step by step drawings. Then add the chicken and as soon as they are soft, cooked, keep them aside.
Add the ingredients for the sauce to the bowl. Mix well and keep aside.
Add noodles and sauce to the same pan.Stir the noodles well to coat the noodles well. Add vegetables and chicken, adjust salt.Mix well to mix everything.
If there is not enough sauce for the dish, add 1/4 cup of water or chicken stock to loosen everything. Cook over high heat and mix well.

Serve immediately.

Output: 3 servings
Cooking time: 00:15:00 min.
Cooking time: 00:15:00 min.
Total time: 30 minutes.
Tags: chinese food, takeaway, chicken

Recipe Notes:

When adding chicken to a wok for frying, do not add marinade to the pan. Use tongs or a fork to collect pieces of chicken and fry them. If you add the marinade, then the whole dish will become dirty.
To get the restaurant’s smoky aftertaste for a meal, use medium to high heat stirring to give a good taste to the final dish.
Do not digest vegetables and do not make them very soft, keep them crispy to mix chicken with vegetables in a dish.
Serve the dish immediately after cooking, warming up also works well, but a fresh dish gives a unique taste.
If you like more spices, increase the amount of sriracha

This article is adapted from this site.

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