An easy weeknight chicken lo mein recipe that can be prepared with a rotisserie chicken.
1 rotisserie chicken, cut into thin strips of meat
2 teaspoons white sugar
2 tablespoons rice wine vinegar
2 tablespoons oyster sauce
½ cup soy sauce
1¼ cups chicken broth
1 tablespoon sesame oil
½ teaspoon ground black pepper
2 tablespoons cornstarch
12 ounces of your favorite Asian noodle or linguine (see suggestions above)
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
8 ounces Asian stir-fry blend of mushrooms
3 green onions, sliced diagonally into ½
snow peas or any variety of your favorite veggies that you would like to add to your stir-fry (consider what you need to use up in your fridge for this one!)
In a medium bowl, combine the chicken broth, sesame oil ground black pepper sugar, vinegar, oyster sauce, and soy sauce.
In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Cook the noodles according to package directions, drain and set aside.
Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over medium heat. Add the ginger, garlic, mushrooms, any of your other favorite stir fry veggies, and green onions. Stir fry these for 30 seconds.
Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
Recipe by The Motherload at http://momadvice.com/blog/2013/09/weeknight-chicken-lo-mein