Chicken lo mien
Recipe by Karyn Johnson
4 skinless, boneless chicken breast halves - cut into thin strips
5 tsp white sugar, divided
2 tbsp rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 tbsp sesame oil
2 tbsp hoisin sauce
2 tbsp oyster sauce
1/2 tsp ground black pepper
2 tbsp cornstarch
1-12oz package uncooked linguine pasta
2 tbsp vegetable oil, divided
1 tbsp minced fresh ginger root
1 tbsp minced garlic
1-16oz package fresh mushrooms, sliced
6 green onions, sliced diagonally into 1/2 inch pieces
Variations: Add any of the following vegetables: carrots, water chestnuts, snow peas, bean sprouts, sliced onions, broccoli florets, cauliflower
1. In a medium bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 tablespoon vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
2. In another medium bowl, combine the chicken broth, sesame oil, hoisin, oyster sauce and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
main courses December 30, 2015 18:30
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