Name: Totally Awesome Chicken Lo Mein
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: ¾ pound of chicken tenderloins, chopped (about 7 tenderloins); 1 tablespoon garlic, finely diced/minced (3-4 med-to-large cloves); 2 small carrots, cut into matchsticks; ½ of medium red pepper, cut in thin strips; ½ cup of onion, cut in cubes (approx. half a small onion); 1 pound of lo mein egg noodles; 1 bunch of scallions; 1 small bunch of gai lan (Chinese broccoli, or reg broccoli); Neutral oil for cooking (canola or vegetable); 1 ½ tablespoons corn starch; 3 tablespoons dark soy sauce; 3 tablespoons regular soy sauce (I use low sodium kind); 3 tablespoons oyster sauce; 1 ½ tablespoons Chinese cooking wine (or dry sherry or dry white wine); 2 teaspoons sugar

Description

You can make this totally awesome chicken lo mein right in your own kitchen. It’s highly customizable and so damn good!

Ingredients

Units Scale

3/4 pound of chicken tenderloins, chopped (about 7 tenderloins)
1 tablespoon garlic, finely diced/minced (3-4 med-to-large cloves)
2 small carrots, cut into matchsticks
1/2 of medium red pepper, cut in thin strips
1/2 cup of onion, cut in cubes (approx. half a small onion)
1 pound of lo mein egg noodles
1 bunch of scallions
1 small bunch of gai lan (Chinese broccoli, or reg broccoli)
Neutral oil for cooking (canola or vegetable)

For the sauce

1 1/2 tablespoons corn starch
3 tablespoons dark soy sauce
3 tablespoons regular soy sauce (I use low sodium kind)
3 tablespoons oyster sauce
1 1/2 tablespoons Chinese cooking wine (or dry sherry or dry white wine)
2 teaspoons sugar

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Instructions

Start with making the sauce. Add all sauce ingredients to a medium bowl and mix together until well combined. Reminder that after the sauce has been sitting out you should stir it again before using.
Cut the chicken tenderloins into bite-sized pieces and put in a bowl.
Use about 2 ½ tablespoons of the sauce and pour it on the chicken. Mix to coat the chicken in the sauce and let this marinate while you do the other prep.
Grate the garlic on a microplane or use a knife to finely dice it. Set aside.
Peel a couple of small carrots and cut into thin matchsticks. Alternatively, you can buy a small bag of matchstick carrots at the store and use those. Set aside on a plate or small sheet pan.
Cut half the red pepper and slice into thin strips. Put on plate with carrot sticks.
With the bunch of scallions we’re doing two things. First, cut a small handful of the dark green part of the scallions (about 1 inch or so in length). Set aside, we’ll add those to the stir fry. Chop the rest small so you can use as a garnish when serving. Put the larger cut scallions on plate with carrots and pepper.
Take your half-onion and cut it into cubes.
For the gai-lan (Chinese broccoli) you won’t need the whole bunch you bought. Just pick out 5-6 of them and cut the thick stems off so the stems and leaves are two separate things. The stems are thick – cut them in half lengthwise and in half again (depending on thickness)… similar to the matchstick carrots. You should have approximately one heaping cup when done. With the leaves you can leave them whole or chop them a couple of times to make smaller pieces.
Transfer gai-lan stems to a pan with splash of olive oil (maybe ½ tablespoon), toss to coat, and cook a couple of minutes on their own to soften. I put the lid on the pan, but you don’t have to. Pick your own way.
For the lo mein. There’s fresh cooked noodles and fresh uncooked noodles. I used fresh uncooked so if you’re using uncooked they need to boil about 9-10 minutes. Plan your time with getting a pot of salted water boiling.
After the gai-lan has cooked a couple of minutes, add the matchstick carrots and mix with the gai-lan stems. Let them cook another couple of minutes so the carrots soften a bit too.
By the time you are starting to cook the chicken, you should drop your noodles in the boiling water to start cooking. You should use about 1 ½-2 teaspoons of salt for the noodle water.
Add some neutral oil to a pan (1-2 tablespoons) on medium heat and let it get hot. Add chicken to pan and let it cook for 2-3 minutes.
Turn the chicken over then add the onion, red pepper, and larger cut scallion to the pan and give it a stir. This where you add the garlic. In my video I forgot to add it here and added it later. But this is where you should add that. Cook in center of pan for 30-60 seconds with a splash of oil – then mix with together to combine.
Transfer the carrots and gai-lan stems to the pan and mix to combine.
Add gai-lan leaves to the top and put lid on pan until leaves wilt – should just take a minute or two.
Strain the noodles with a colander and add to the pan then pour the sauce on top, then about a ¼ cup of warm water (not the noodle water). I used my kitchen tongs and large wooden spoon to stir everything together. You want to make sure all the noodles are coated well. If you watch the video, you will see this is where I had to add the garlic because I forgot it earlier!
Serve immediately. You can garnish the lo mein with the fresh chopped scallions.