how to cook chicken lo mein
Toss chicken with toasted sesame oil, salt and pepper. Add one tablespoon of olive oil to a wok or deep skillet and cook the chicken until done, flipping halfway through, about 3 to 4 minutes. Stir in the garlic and ginger in and cook for one minute, stirring constantly. Remove everything to a plate.
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Make the lo mein: Bring a large pot of water to a boil. Add the lo mein noodles and cook until al dente. Drain and set aside. In a large nonstick sauté pan set over medium heat, add the olive oil and sesame oil. Once hot, add the garlic and chicken and cook, stirring constantly, until the chicken is cooked through.
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Drain the noodles and toss with a teaspoon of sesame oil. Meanwhile, heat canola oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 4-5 minutes, until cooked through. Remove the chicken from the pan. Add the pepper and onion to the pan and sauté for 2-3 minutes, until slightly tender.
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Instructions. Make the sauce and marinade: Bring a large pot of salted water to a boil. Meanwhile, place the soy sauce, wine or sherry, cornstarch, sugar, and remaining 1/4 teaspoon salt in a small bowl and whisk until the cornstarch is dissolved. Transfer 2 tablespoons of the sauce to a medium bowl.
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Sear the chicken and set aside. Deglaze the pan with white wine (or chicken broth). Sauté the vegetables and boil the lo mein. Add the sauce. Bring to a boil, reduce heat to low, add the cooked lo mein. Add the chicken back and toss to combine. Heat through for 1-2 minutes. Garnish with toppings of choice and serve!
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Drain and set aside. In a small bowl whisk all the sauce ingredients together, then set aside. In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic. Heat 2 tablespoons of olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it.
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How to Make Chicken Lo Mein. Cook the noodles according to package instructions. Drain and set aside. Heat 1 tablespoon of oil in a large skillet or wok. Add chicken (I had to cook it in two batches) and cook until browned and cooked through, 4-5 minutes. Transfer the chicken to a plate and set aside.
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2 ½ cups stir fry vegetables, 1 tablespoon vegetable oil. Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together. Garnish with chopped green onions and sesame seeds.
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Heat a wok or large skillet over medium-high heat. Once hot, add the vegetable oil once that's hot, add the chicken. Cook until the chicken is just barely cooked through, 5 to 6 minutes, stirring frequently. (The chicken will continue to cook with the vegetables, so it's ok if it seems a little undercooked right now.)
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Prepare the Veggies & Chicken: Next, slice the carrots, broccoli, and onion. Then, slice the chicken breasts into similar-sized thin strips. Sauté the Chicken: In a wok, sauté the chicken with sesame oil. Remove it from the pan and set it aside. Sauté the Veggies: Next, sauté the onions in the chicken drippings and remove them from the pan.
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Never cook a huge batch of Chicken Lo Mein in a single skillet or wok: Do not fill up the skillet or wok more than ⅓ rd capacity. In a large wok of 12" cook Lo Mein for only 2 persons at a time. Cooking a large batch of lo mein in a wok or over crowding the wok will result in steaming the ingredients rather than stir frying.
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Stir fry. Heat a large skillet over MED HIGH heat with 1 Tbsp of the vegetable oil. Once hot, add chicken and cook for 3-4 minutes, stirring occasionally, until cooked through. Add garlic and ginger and cook 30 seconds to 1 minute, stirring very often so they don't burn. Remove chicken mixture to a plate and set aside.