Chicken Lo Mein
2014-07-28 15:01:05
I marinate the chicken first, woo! what a flavor!
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Ingredients
- NOODLES
- 8 OZ THIN SPAGHETTI NOODLES DRY
- MARINADE
- 1 TBSP SOY SAUCE
- 1 TBSP ITALIAN DRESSING
- 1/4 TSP LEMON PEPPER
- 1/4 TSP GARLIC GRANULATED
- CHICKEN PRE-COOK
- 1 TBSP VEGETABLE OIL
- SAUCE
- 2 TBSP SOY SAUCE
- 1 TSP HOISIN SAUCE
- 1 TSP PLUM SAUCE
- COOKING
- 1/2 CUP GREEN ONIONS CUT 3/4 TO 1 INCH LENGTHS
- 1 CUP CARROTS JULIENNE, 1/4 INCH X 2 INCH
- 1 CUP CELERY JULIENNE, 1/4 INCH X 2 INCH
- 2 CUPS BROCCOLI SMALL FLORETS
- 1 TBSP SESAME OIL
- 1 TBSP VEGETABLE OIL
- 1 TSP GARLIC GRANULATED OR MINCED
- 1/2 TSP GROUND GINGER
Instructions
- NOODLES
- COOK NOODLES, FULL LENGTH, DRAIN COOL, SET ASIDE.
- MARINADE
- MARINATE CHICKEN IN SOY SAUCE, ITALIAN DRESSING, LEMON PEPPER AND GARLIC.
- CHICKEN PRE-COOK
- IN A HOT SKILLET OR WOK, ADD OIL TO PAN, ADD CHICKEN, STIR AND COOK UNTIL CHICKEN IS JUST COOKED ( DO NOT OVER COOK)
- SAUCE
- COMBINE HOISIN, PLUM AND SOY SAUCE TOGETHER MIX WELL, SET ASIDE.
- COOKING
- N A HOT SKILLET OR WOK, ADD OILS, SWIRL IN PAN. ADD VEGETABLES, SAUTE UNTIL AL DENTE (STILL SLIGHTLY FIRM). ADD GARLIC AND GINGER MIX WELL. ADD THE NOODLES & CHICKEN; TOSS WITH VEGETABLES. ADD COMBINED SAUCE FROM ABOVE; TOSS UNTIL WELL COATED AND HOT. DO NOT OVER COOK.
Notes
- IF YOU DO NOT HAVE THE HOISIN AND/OR PLUM SAUCE, OMIT AND INCREASE THE SOY SAUCE GARLIC AND GINGER SIGHTLY.