Sweet And Spicy Chicken Lo Mein Recipe
The sweet and spicy chicken lo mein is cooked with chinese noodles with chicken breasts. Prepared with a sauce of soy sauce and molasses with rice wine vinegar, the noodles are toosed with vegetables like ginger root, onions, red pepper and snow peas with cilantro for a fresh and spicy taste.
Ingredients
1 lb linguine or Chinese noodles 500 g
1 lb boneless, skinless chicken breast, thinly sliced 500 g
1 tbsp soy sauce 15 mL
1 tbsp cornstarch 15 mL
Sauce:
1 cup homemade chicken stock or water 250 ml
1/3 cup rice vinegar 75 mL
3 tbsp soy sauce 45 mL
2 tbsp rice wine 25 mL
3 tbsp brown sugar 45 mL
2 tbsp molasses 25 mL
1 tbsp sesame oil 15 mL
1 tbsp cornstarch 15 mL
To Cook:
1 tbsp vegetable oil 15 mL
3 cloves garlic, finely chopped 3
1 tbsp chopped fresh ginger root 15 mL
5 green onions, chopped 5
1 tsp hot chili paste 5 mL
1 leek or small onion, trimmed and thinly sliced 1
1 carrot, grated 1
1 sweet red pepper, thinly sliced 1
1/4 lb snow peas, sliced 125 g
1/4 cup chopped fresh cilantro or parsley 50 mL
Directions
Bring large pot of water to boil.
Add Chinese noodles and cook for 2 minutes.
(If you are using regular linguine, cook until tender but firm.) Rinse with cold water and drain well Meanwhile, in bowl, combine chicken with soy sauce and cornstarch.
Reserve.
To make sauce, combine all sauce ingredients in bowl and reserve.
Just before serving, heat vegetable oil in wok or large, deep non-stick skillet.
Add chicken and stir-fry just until it loses i raw appearance.
Add garlic, ginger, green onions and chili paste.
Stir-fry for 1 minute.
Add leek, carrot and red pepper.
Cook for 3 to 4 minutes, just until vegetables wilt.
Stir up sauce and add to skillet.
Bring to boil.
Cook for 1 minute.
Add snow peas and noodles.
Toss well to reheat.
Add cilantro.
Taste and adjust seasonings if necessary.
Add Chinese noodles and cook for 2 minutes.
(If you are using regular linguine, cook until tender but firm.) Rinse with cold water and drain well Meanwhile, in bowl, combine chicken with soy sauce and cornstarch.
Reserve.
To make sauce, combine all sauce ingredients in bowl and reserve.
Just before serving, heat vegetable oil in wok or large, deep non-stick skillet.
Add chicken and stir-fry just until it loses i raw appearance.
Add garlic, ginger, green onions and chili paste.
Stir-fry for 1 minute.
Add leek, carrot and red pepper.
Cook for 3 to 4 minutes, just until vegetables wilt.
Stir up sauce and add to skillet.
Bring to boil.
Cook for 1 minute.
Add snow peas and noodles.
Toss well to reheat.
Add cilantro.
Taste and adjust seasonings if necessary.
