Chicken Lo Mein
I marinate the chicken first, woo! what a flavor!
Print
Ingredients
  1. NOODLES
  2. 8 OZ THIN SPAGHETTI NOODLES DRY
  3. MARINADE
  4. 1 TBSP SOY SAUCE
  5. 1 TBSP ITALIAN DRESSING
  6. 1/4 TSP LEMON PEPPER
  7. 1/4 TSP GARLIC GRANULATED
  8. CHICKEN PRE-COOK
  9. 1 TBSP VEGETABLE OIL
  10. SAUCE
  11. 2 TBSP SOY SAUCE
  12. 1 TSP HOISIN SAUCE
  13. 1 TSP PLUM SAUCE
  14. COOKING
  15. 1/2 CUP GREEN ONIONS CUT 3/4 TO 1 INCH LENGTHS
  16. 1 CUP CARROTS JULIENNE, 1/4 INCH X 2 INCH
  17. 1 CUP CELERY JULIENNE, 1/4 INCH X 2 INCH
  18. 2 CUPS BROCCOLI SMALL FLORETS
  19. 1 TBSP SESAME OIL
  20. 1 TBSP VEGETABLE OIL
  21. 1 TSP GARLIC GRANULATED OR MINCED
  22. 1/2 TSP GROUND GINGER
Instructions
  1. NOODLES
  2. COOK NOODLES, FULL LENGTH, DRAIN COOL, SET ASIDE.
  3. MARINADE
  4. MARINATE CHICKEN IN SOY SAUCE, ITALIAN DRESSING, LEMON PEPPER AND GARLIC.
  5. CHICKEN PRE-COOK
  6. IN A HOT SKILLET OR WOK, ADD OIL TO PAN, ADD CHICKEN, STIR AND COOK UNTIL CHICKEN IS JUST COOKED ( DO NOT OVER COOK)
  7. SAUCE
  8. COMBINE HOISIN, PLUM AND SOY SAUCE TOGETHER MIX WELL, SET ASIDE.
  9. COOKING
  10. 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
  1. IF YOU DO NOT HAVE THE HOISIN AND/OR PLUM SAUCE, OMIT AND INCREASE THE SOY SAUCE GARLIC AND GINGER SIGHTLY.
From The Chef To You http://fromthecheftoyou.com/