Chinese Chicken and Vegetable Lo Mein
|Chicken breast||10 Ounce, cut into small pieces|
|Garlic cloves||2 , minced|
|Corn starch||1 Teaspoon|
|Soy sauce||3 Tablespoon|
|Duck sauce||2 Tablespoon|
|Peanut oil||2 Tablespoon|
|Broccoli||1 Cup (16 tbs)|
|Carrot||1 , thinly sliced|
|Onion||1 Medium, sliced|
|Napa cabbage||1 Cup (16 tbs), shredded|
|Scallions||1 (For Garnish)|
|Sesame seeds||1 Teaspoon (For Garnish)|
Put a pot of water on to boil then stir together the chicken, cornstarch, minced garlic and 1 tablespoon of the soy sauce then set aside.
Once you’ve dropped the pasta into the boiling water, add the marinated chicken and garlic mixture to a large nonstick skillet over a medium high heat with a tablespoon of oil and sauté for about 5 minutes, or until the chicken is nicely browned on all sides. Then, remove it from the pan and set aside.
Add all of the veggies with the other tablespoon of oil to the pan and sauté for 3 to 4 minutes before adding the chicken back to the pan and continuing to sauté for 2 minutes. By now the noodles should be done. Drain them and add them to the pan with the duck sauce and remaining 2 tablespoons of soy sauce. Stir everything together for another 2 minutes. If the pan looks too dry at any point add a few tablespoons of water and continue to stir until everything is well combined and nicely coated and then it’s ready to serve.
Garnish with sesame seeds and sliced scallions for more flavor and a nicer presentation.