Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, chicken lo mein. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Mix this together and coat the chicken well. Cook noodles according to package instructions. In a large skillet over medium-high heat, heat oil. Chicken Lo Mein Jennifer Suster of Chicago, Illinois says, "This lo mein recipe is a low-calorie eye-appealing dish that is very quick to make." With soy sauce, sherry, ginger and sesame oil, as well as red pepper and snow peas, it's as flavorful as it is colorful.
Chicken lo mein is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Chicken lo mein is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook chicken lo mein using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken lo mein:
- Make ready 3-4 chicken breast cut in cubes or bites size
- Take Spaghetti noodles (cooked)
- Prepare 1-2 bag frozen veggies of choice, I use the Stirfry one
- Take 1 small bag of frozen broccoli (optional) I had extra because I like the broccoli
- Take Half bag of frozen snap peas optional or any other frozen veggies you like
- Make ready 1 cup or 1/2 cup of chicken stock / or beef stock for beef this is optional if you have it, if you don’t it’s fine
- Take soy sauce
- Prepare Oyster sauce
- Take Olive oil
- Prepare Teriyaki sauce or Asian sauce optional
Traditional Cantonese style preparation of this dish would just be making a wonton soup broth and serving these noodles dry (but cooked) on the side. I, however, prefer the American version of lo mein, a saucier dish with lots of meat and veggies. Chicken Lo Mein is made without stir-frying. You mix in the noodles with the Chicken Lo Mein sauce, instead of stir-frying it.
Instructions to make Chicken lo mein:
- Heat up pan with a splash of olive oil? When oil is hot cook the meat, and some soy sauce And chicken stock.when meat is done remove from pan, and leave the juices from the meat in the pan… when cooking the meat also start the spaghetti noodles in a different pot.
- Set meat aside let rest.add all frozen veggies, some more soy sauce, cook veggies till done, mix Occasionally,
- When noodles are done, remove from heat, and let sit in the pot of water till veggies are done. They should get done about the same time.
- Drain water from the noodles and add to veggies, and a splash of Olive oil and Oyster sauce and more soy sauce if you like, can add any Asia sauce or teriyaki sauce at this time. Mix well then add the meat, mix well again. Remove from heat and it’s done.
- Notes-Cook everything on high heat in frying pan or wok. I didn’t give measurements cook to taste. The oysters sauce is what gives the noodles that brown look so don’t be scared to use a lot of it. I use spaghetti noodles because it’s cheaper than the lo mein and I can never find them kind of noodles in the first place, plus I make a lot, sometimes I will use two bags of stir fry veggies, just depends on how much I want to make and how hungry everyone is.
Chicken Lo Mein is made without stir-frying. You mix in the noodles with the Chicken Lo Mein sauce, instead of stir-frying it. Therefore, lo mein is saucier and more "wet". On the other hand, Chow Mein is stir-fried noodles where there is no sauce, so each strand of the noodles are dry. Chicken Lo Mein is made of cooked egg noodles tossed or smeared in a delicious lo mein sauce & mixed with stir fried veggies & proteins of your choice like chicken, shrimp, pork or beef.
So that is going to wrap it up for this exceptional food chicken lo mein recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
