Easy Chicken Lo Mein
12 ounces Chinese Lo Mein noodles or linguine pasta (I used linguine cooked until barely al dente)
2 skinless, boneless chicken breasts
Stir-fry Sauce (recipe follows)
1 tablespoon vegetable oil
1 large onion
1 1/2 cups shredded carrots
1 cup sliced fresh mushrooms
1 cup broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)
Unsalted dry-roasted peanut halves (optional)
Cook the noodles according to package directions. Meanwhile, continue with the recipe, and when the noodles are done, drain and set aside.
Make the stir-fry sauce and set aside. Heat the oil in an extra-deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. While the onion cooks, slice the chicken into strips about 1/4-inch wide. Add the chicken to the skillet. Raise the heat to medium-high and stir occasionally.
While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Stir-fry the mixture until the chicken is no longer pink. Immediately add the stir-fry sauce and noodles. Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly. Serve, garnished with peanut halves (if using – I did not).
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon minced garlic
1 tablespoon rice wine vinegar or distilled white vinegar (I used white since I had it on-hand)
1 tablespoon ketchup
2 teaspoons chopped ginger (I omitted since my husband doesn’t like fresh ginger)
1 teaspoon dark sesame oil
Whisk all of the ingredients together in a 1-quart bowl.