25-Min Chicken Lo Mein Recipe—Just Like Chinese Restaurants!

By CiCi Li · 25 min

Ingredients

Instructions

1. Slice the chicken breast thinly against the grain. Mix it with a pinch of salt until slightly tacky, then add white pepper, soy sauce, dark soy sauce, Shaoxing wine, egg white, cornstarch and 1 tablespoon oil. Mix until evenly coated and set aside.
2. Slice the onion, shred the carrot, chop the cabbage, cut the scallions into 2-inch pieces and mince the garlic.
3. Whisk together 1 tablespoon soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons oyster sauce and ¾ cup chicken stock (or water) to make the sauce.
4. Boil the lo mein noodles for about 3 minutes until just al dente. Drain and rinse briefly under cold water.
5. In a very hot wok, add 2 tablespoons oil and stir-fry the chicken until just cooked through, about 3 minutes. Add the garlic and stir-fry until fragrant, then remove the chicken.
6. In the same wok over high heat, add 1 tablespoon oil and stir-fry the onion, carrot and cabbage for about 1 minute until slightly softened. Remove and set aside.
7. Add 1 tablespoon oil to the wok, add the noodles and stir-fry for about 30 seconds until aromatic.
8. Return the chicken and vegetables to the wok, pour in the sauce and stir-fry until the noodles are evenly coated and hot.
9. Add the bean sprouts and scallions, toss briefly, and serve.

Summarized from CiCi Li's video. Watch it for the details.

More recipes with

GarlicOnionEggScallionCarrotChicken breastCabbageBean sprout