Chicken Lo Mein
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- 1 lb
- box lo mein noodles or spaghetti
- 1/2 c
- oyster sauce
- 1/2 c
- low sodium soy sauce
- 2 c
- chicken broth
- 4 tsp
- cooking sherry
- 6 tsp
- corn starch
- red pepper flakes to taste
- 1 Tbsp
- cooking oil
- boneless chicken breasts, sliced thin
- rounded teaspoons grated ginger
- rounded tablespoons dried minced onion
- 3 tsp
- garlic powder
- oz. packages of petite broccoli florets
1Cook noodles, drain, toss with a few drops of sesame oil (if you like sesame oil) or other oil. Set aside. In a small bowl, whisk the oyster sauce, soy sauce, chicken stock, dried minced onion, cornstarch, and red pepper flakes until smooth; set aside.
2Heat the oil in a large skillet (I use a nonstick pan) over high heat. Stir fry the chicken for 3-4 minutes, until almost cooked through and add the ginger, garlic, and broccoli.
Cook for another 2-3 minutes, stirring frequently. BE SURE TO NOT OVERCOOK CHICKEN.
3Whisk the sauce and add it to the pan, letting it boil for 1 minute to thicken before adding to the noodles. Toss to coat and serve.