Friday, July 8, 2011

Chicken Lo Mein

6 oz. lo mein noodles
2 tbsp. oyster sauce
4 tbsp. low-sodium soy sauce
1/2 cup chicken broth
½ tsp red pepper flakes
1 tbsp. canola oil
4 chicken tenders, cut into bite-sized pieces
1 carrot, cut in strips
1 small onion, chopped
1 bell pepper, seeded and sliced thin
A handful baby corn
4 oz. sliced mushrooms
1 cup snow peas
4 cloves garlic, minced
1 tsp. sesame oil

Bring a pot of water to boil. Cook the lo mein noodles according to the package directions. Drain and set aside.
In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes in a small bowl. Whisk well and set aside.

Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the chicken to the pan, season with salt and pepper, and cook for a few minutes. Add in the vegetables, each a few minutes apart, starting with the carrots and ending with the snow peas. Cook just until tender-crisp. Add in the garlic. Continue cooking until the chicken is browned and cooked through.

dd the sauce to the pan, and then the cooked lo mein noodles. Toss the mixture well to coat everything. Drizzle with the sesame oil and toss once more. Serve immediately.

Source: Adapted from AnniesEats
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1 comment:

  1. This looks like one delicious dinner that I would enjoy. Thanks for following me. Following you right back.