The Best 20-Min Chicken Teriyaki Lo Mein

Von CiCi Li · 20 Min.

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Zubereitung

1. Put the chicken in a bowl and sprinkle with a pinch of salt; mix until it absorbs the salt and feels slightly tacky.
2. Add a pinch of white pepper, 1 teaspoon soy sauce and 1 teaspoon dark soy sauce, and mix well.
3. Mix 1 teaspoon cornstarch with 1 tablespoon water into a slurry, stir it into the chicken, then add 1 tablespoon cooking oil and mix again. Let it marinate while you prepare the rest.
4. Slice the onion, shred the carrot, slice the cabbage, cut the scallions into 2-inch pieces and mince the garlic.
5. Whisk together 2 tablespoons soy sauce, 2 tablespoons dark soy sauce, 3 tablespoons sake (or water), 3 tablespoons mirin (or water), 1 tablespoon brown sugar and 1/2 cup chicken stock until combined.
6. Boil the lo mein noodles in a pot of water over high heat for about 3 minutes until just al dente. Move them to cold water to stop cooking, then drain well.
7. Heat 1 tablespoon oil in a wok over high heat. Add the chicken, spread it out and stir-fry about 3 minutes until fully cooked. Add the garlic and stir-fry about 10 seconds until fragrant, then set aside.
8. In the same wok over high heat, add 1 tablespoon oil. Stir-fry the onion, carrot and cabbage about 1 minute until slightly softened but still crisp. Set aside.
9. Add the last tablespoon of oil to the wok over high heat, then add the noodles and stir-fry until heated through.
10. Return the chicken and vegetables to the wok, pour in the sauce and stir-fry about 1 minute until the noodles absorb it and look glossy. Add the scallions, toss once more and serve immediately.

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