Red Meat Allergy Friendly Chicken Lo Mein
Total time50 min
Prep time20 min
Cook time15 min
5.0(11)
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4 servings
For the chicken
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced against the grain
- 2 tbsp low-sodium soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
For the sauce
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Ā½ tsp ground white pepper
For the noodles
- 12 oz fresh lo mein noodles (or 8 oz dried lo mein or spaghetti)
For the stir-fry
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups napa cabbage, thinly shredded
- 1 medium carrot, julienned
- 1 cup bean sprouts
- 3 scallions, cut into 1-inch pieces, white and green parts separated
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced chicken with 2 tbsp soy sauce, cornstarch, and 1 tsp sesame oil. Toss until the chicken is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the sauce ingredients: 3 tbsp soy sauce, oyster sauce, hoisin sauce, 1 tsp sesame oil, sugar, and white pepper. Set aside.
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