Chicken LoMein
Stir fry dinners are an easy way to make dinner. I love using this technique in the fall to cook dinner because I can incorporate so many vegetables from the garden.
Ingredients
3 bunches of dried LoMein noodles (about 8 ounces)
3 chicken breasts, cut into thin pieces
2 tbsp cornstarch
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 cup water
2 tsp sesame seed oil
1 tbsp freshly minced ginger
1 tbsp toasted sesame seeds
1 red bell pepper, julienned cut
1/2 medium onion, chopped
3 garlic cloves, minced
2 cups broccoli florets
1 small zucchini, sliced
2 cups shredded cabbage
1 carrot, thinly sliced
1 can bean sprouts, drained (14 oz)
vegetable oil
Instructions
1
Cook the noodles as directed by the manufacturer, rinse in cold water and set aside.
2
Place the thin slices of chicken in a large bowl and add about 1/3 cup of cornstarch to the chicken. Toss with the cornstarch and let it sit for 20 minutes. After 20 minutes, bring a large pot to a boil and add the chicken to the boiling water. Fully cook the chicken, drain and set the chicken aside until ready to use.
3
In a large bowl, whisk the 2 tbsp of cornstarch, soy sauce, oyster sauce, water, sesame seed oil, minced ginger and sesame seeds together until mixed. Set aside until ready to use.
4
Heat a large wok on the stove or pan and add enough oil to lightly coat the bottom of the wok or pan. Add the julienned sliced bell pepper, onion, garlic, broccoli florets, zucchini, shredded cabbage, sliced carrots and bean sprouts. Sauté for about 3 minutes.
5
Add the cooked chicken and noodles to the vegetables and sauté for another 3 minutes.
6
Add the soy sauce mixture to the wok or pan, carefully fold everything together bring it back up to a boil. Serve and enjoy!
Tags:
Asian dinner IdeasChef BryanChicken LoMeinCooking with Chef BryanDinner IdeasStir FriesVegetables
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