Chicken Lo Mein

Serves 1
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Directions

  1. 1Cut the breast tenderloins at an angle.
  2. 2Cut the breast tenderloins at an angle.
  3. 3Cut the breast tenderloins at an angle.
  4. 4Put the chicken in a metal bowl.
  5. 5Put the chicken in a metal bowl.
  6. 6Put the chicken in a metal bowl.
  7. 7Add cornstarch to the chicken.
  8. 8Add cornstarch to the chicken.
  9. 9Add cornstarch to the chicken.
  10. 10Add soy sauce to the chicken.
  11. 11Add soy sauce to the chicken.
  12. 12Add soy sauce to the chicken.
  13. 13Add mirin to the chicken.
  14. 14Add mirin to the chicken.
  15. 15Add mirin to the chicken.
  16. 16Add optional Shaoxing wine to the chicken.
  17. 17Add optional Shaoxing wine to the chicken.
  18. 18Add optional Shaoxing wine to the chicken.
  19. 19Add white pepper to the chicken.
  20. 20Add white pepper to the chicken.
  21. 21Add white pepper to the chicken.
  22. 22Add garlic to the chicken.
  23. 23Add garlic to the chicken.
  24. 24Add garlic to the chicken.
  25. 25Mix the chicken and let it marinate.
  26. 26Mix the chicken and let it marinate.
  27. 27Mix the chicken and let it marinate.
  28. 28Quarter a head of cabbage.
  29. 29Quarter a head of cabbage.
  30. 30Quarter a head of cabbage.
  31. 31Slice and julienne the carrot into matchsticks.
  32. 32Slice and julienne the carrot into matchsticks.
  33. 33Slice and julienne the carrot into matchsticks.
  34. 34Dice the ginger.
  35. 35Dice the ginger.
  36. 36Dice the ginger.
  37. 37Cut the green onion into thirds.
  38. 38Cut the green onion into thirds.
  39. 39Cut the green onion into thirds.
  40. 40Blanch the egg noodles in a wok with boiling water until they loosen.
  41. 41Blanch the egg noodles in a wok with boiling water until they loosen.
  42. 42Blanch the egg noodles in a wok with boiling water until they loosen.
  43. 43Rinse the noodles under cold water to stop them from cooking.
  44. 44Rinse the noodles under cold water to stop them from cooking.
  45. 45Rinse the noodles under cold water to stop them from cooking.
  46. 46Dump out the water from the wok and add some oil.
  47. 47Dump out the water from the wok and add some oil.
  48. 48Dump out the water from the wok and add some oil.
  49. 49Add the marinated chicken to the hot wok.
  50. 50Add the marinated chicken to the hot wok.
  51. 51Add the marinated chicken to the hot wok.
  52. 52Spread the chicken in a single layer and let it brown alone.
  53. 53Spread the chicken in a single layer and let it brown alone.
  54. 54Spread the chicken in a single layer and let it brown alone.
  55. 55Stir-fry the chicken violently.
  56. 56Stir-fry the chicken violently.
  57. 57Stir-fry the chicken violently.
  58. 58Remove the cooked chicken from the wok.
  59. 59Remove the cooked chicken from the wok.
  60. 60Remove the cooked chicken from the wok.
  61. 61Add garlic and ginger to the wok.
  62. 62Add garlic and ginger to the wok.
  63. 63Add garlic and ginger to the wok.
  64. 64Add Shaoxing cooking wine to the wok.
  65. 65Add Shaoxing cooking wine to the wok.
  66. 66Add Shaoxing cooking wine to the wok.
  67. 67Add cabbage and carrot to the wok.
  68. 68Add cabbage and carrot to the wok.
  69. 69Add cabbage and carrot to the wok.
  70. 70Once the cabbage and carrot cook down a bit, add the green onions.
  71. 71Once the cabbage and carrot cook down a bit, add the green onions.
  72. 72Once the cabbage and carrot cook down a bit, add the green onions.
  73. 73Add the blanched noodles to the wok.
  74. 74Add the blanched noodles to the wok.
  75. 75Add the blanched noodles to the wok.
  76. 76Add the cooked chicken back to the wok.
  77. 77Add the cooked chicken back to the wok.
  78. 78Add the cooked chicken back to the wok.
  79. 79Add soy sauce to the wok.
  80. 80Add soy sauce to the wok.
  81. 81Add soy sauce to the wok.
  82. 82Add dark soy sauce for color.
  83. 83Add dark soy sauce for color.
  84. 84Add dark soy sauce for color.
  85. 85Add a little bit of oyster sauce.
  86. 86Add a little bit of oyster sauce.
  87. 87Add a little bit of oyster sauce.
  88. 88Toss the lo mein in the wok.
  89. 89Toss the lo mein in the wok.
  90. 90Toss the lo mein in the wok.
  91. 91Finish with sesame oil.
  92. 92Finish with sesame oil.
  93. 93Finish with sesame oil.

Ingredients

  • breast tenderloins
  • breast tenderloins
  • breast tenderloins
  • corn starch
  • corn starch
  • corn starch
  • soy sauce
  • soy sauce
  • soy sauce
  • mirin
  • mirin
  • mirin
  • Shaoxing wine
  • Shaoxing wine
  • Shaoxing wine
  • white pepper
  • white pepper
  • white pepper
  • garlic
  • garlic
  • garlic
  • 0.25 quarter head cabbage
  • 0.25 quarter head cabbage
  • 0.25 quarter head cabbage
  • 0.33 cup carrot
  • 0.33 cup carrot
  • 0.33 cup carrot
  • ginger
  • ginger
  • ginger
  • green onion
  • green onion
  • green onion
  • egg noodles
  • egg noodles
  • egg noodles
  • oil
  • oil
  • oil
  • dark soy sauce
  • dark soy sauce
  • dark soy sauce
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • sesame oil
  • sesame oil
  • sesame oil

Equipment

cutting boardknifemetal bowlwokstrainerchopsticks

Tips

  • Add onion if you have it.
  • The sauce is flavorful without being too salty and gooey.
  • The chicken is moist.
  • You can make this and it's better than takeout.
  • Blanch noodles just until they loosen.
  • Rinse noodles under cold water to stop them from cooking.
  • Dunk out water and add some oil for stir-frying.
  • Spread chicken in a single layer and let it brown alone.
  • Remove meat and then add aromatics and vegetables.
  • Toss vigorously when combining everything at the end.
  • Add sesame oil at the end for finishing, which was not recorded in the video, but is part of the recipe for completion purposes
Chicken Lo Mein | Clip Recipe