Chicken Lo Mein

Chef Jimi Penti shares from his recipe collection: Chicken Lo Mein
0.268 pounds Chinese Egg Noodles (122 grams)
3/4 cup carrots cut into 2″ sticks
3/4 cup red bellpepper cut into 2″ sticks
3/4 cup green bellpepper cut into 2″ sticks
3/4 cup scallion cut into 2″ lenghtwise
1/2 cup bean sprouts
1/2 tbsp Minced Garlic
1 tbsp scallion white parts chopped into rings
1/2 cup Canola Oil

Chicken Marinade Ingredients
3/4 cup Chicken breasts cut into 1.5″ thin strips (0.42 pounds or 192 gms
1/2 tbsp dark soy sauce
1/2 tbsp light soy sauce
1/4 tsp brown sugar
1/4 tsp cornflour

Lo Mein Sauce Ingredients
1 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tbsp chili garlic sauce
1/2 tbsp oyster sauce
1/2 tsp sesame oil

How to marinate the Chicken?
Begin by marinating the chicken breast strips with all the ingredients mentioned in the “Chicken Marinade Ingredients”. Once the chicken breast pieces are well coated with the marinade pop them in the fridge & allow them to rest while you chop the veggies and prepare the Lo Mein sauce. I generally store them in a zip lock bag. You may even marinate the chicken the previous night.
How to make Lo Mein Sauce?
Next, mix all the sauces together mentioned in the “Lo Mein Sauce Ingredients” and prepare the Lo Mein Sauce. It should yeild about a little more than 50 ml Lo Mein in total. Set aside.
How to make Authentic Chicken Lo Mein Recipe restaurant style?
Now, Cook the Chinese egg noodles according to the package instructions. Once the noodles are done strain them immediately & rinse with cold water. Drain the water completely than rub a few drops of oil with the noodles. This will prevent them from sticking to each other. Set aside.
Set a wok or deep bottomed skillet over high heat. Add oil. We will be tossing the veggies in the order hard to soft. The veggies that have a longer cooking time goes in the wok first followed by the veggies that are comparitively tender. This method will ensure that the veggies are cooked just right & still have a good amount of crunch left.
When the oil becomes moderately hot immediately throw in the chopped white parts of the scallion & the carrots. Toss them just for a few seconds.
Next, add the green & the red bell peppers & toss them for a few seconds. Remove the veggies from the wok and set aside.
In the same wok and in the same hot oil add the marinated chicken pieces and saute them for about 2-3 mins or until cooked. They will remain nicely juicy & tender. Bring out the cooked chicken from the wok and set aside.
Next, throw in the chopped garlic to the hot oil & sauté for a few seconds. Immediately add back the cooked chicken. Give them a good mix.
Next, add the cooked noodles & the Lo Mein sauce. Give eveything a good mix either with the help of a tong or the spatula. The Noodles should be well coated with the Lo Mein sauce.
Add back the cooked veggies & mix well.

Turn off the heat and add the softest veggies like the scallions & the bean sprouts. Toss them with the Chicken Lo Mein. The residual heat will slowly wilt the scallions and the bean sprouts.
Serve hot. Enjoy!

Measuring Units Used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
Very Imp : Keep everything ready just beside the stove and the wok before cooking the Chicken Lo Mein. This recipe goes fast and meant to be cooked on high heat. There’s absolutely no waiting or scope of pausing any step.
Chop the veggies in the same length. This makes the dish aesthetically pretty and also ensures that the ingredients are cooked evenly.
Always add the veggies to the wok according to their cooking time & in the order hard to soft (veggies). For instance carrots have a longer cooking time as compared to bellpepper so the carrots goes in the wok first. This simple technique will ensure that all the veggies are cooked uniformly and still have the right amount of crunch left.
Always cook on High Heat stirring or tossing the ingredients briskly. This will ensure that each ingredient gets fried and not steamed.
Cook the noodles always according to the package instructions. Cooking time of noodles varies according to their thickness.
Once the noodles are done, strain immediately and rinse with cold running tap water. This will stop the cooking process from the residual heat. Also drain the water completely and rub the noodles with a few drops of oil. This will prevent them from sticking with each other.
Never skip marinating the chicken pieces. You may even marinate them the night before. This simple step will keep the chicken pieces tender and juicy even after getting cooked.
Always turn off the heat before adding the scallions and the bean sprouts. They are the softest of all the veggies hence the residual heat would be enough to just wilt them. They won’t turn mushy & you can still feel them.
The Lo Mein Sauce: Today’s measurement will yield just a little more than 50 ml of Lo Mein Sauce.
Skip adding the Chili garlic sauce if you do not prefer spicy food. It does not make todays recipe super spicy but does give the Lo Mein a slight chili kick. We love it. If you skip this sauce than do add 1/2 tbsp. each dark & light soy sauces.