Chicken Lo Mein (Restaurant Style Without a Wok)

omnivorescookbook.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

6 oz. / 170 g chow mein stir fry noodles or lo mein noodles, or udon noodles

subheading: Marinade:

1 boneless skinless chicken breast cut into ¼-inch (5-mm) slices

1 tablespoon Shaoxing wine

2 teaspoons cornstarch

¼ teaspoon salt

subheading: Sauce:

½ cup chicken stock or water

2 tablespoons oyster sauce

2 tablespoons Shaoxing wine or dry sherry

1 tablespoon light soy sauce or soy sauce

2 teaspoons dark soy sauce or soy sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

2 teaspoons sugar

¼ teaspoon white pepper powder or black pepper powder

subheading: Stir Fry:

3 tablespoons peanut oil or vegetable oil

¼ onion sliced

1 carrot cut into strips

½ bell pepper cut into thin strips

1 (8 oz.) can sliced bamboo shoots

1 tablespoon minced ginger

2 cloves garlic minced

2 green onions chopped

Directions at omnivorescookbook.com

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