Chinese Take-In

Fri, 04/09/2021 - 3:00pm

The struggle is real. Still not a lot of restaurants open on the island and you are craving Chinese food… Sure, you can get take-out flown over from your favorite joint on the mainland, but it arrives soggy and tired from the journey. Why not make your own at home? My Easy Chicken Lo Mein to the rescue!

Easy Chicken Lo Mein

½ cup chicken stock
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
½ teaspoon garlic chili paste
3 tablespoons canola or peanut oil
1 tablespoon fresh ginger root, minced
1 tablespoon garlic, peeled and chopped
8-ounces brown beech mushrooms (or shitake, cremini, etc…)
1 large chicken breast, thinly sliced into bite-size pieces on the bias (about 1-pound)
¼ pound baby bok choy, root end removed and sliced in half if large
½ pound fresh lo mein noodles (long egg noodles or sub spaghetti), cooked al dente to package directions
3 scallions, chopped
2 teaspoons black and white sesame

Combine the chicken stock, oyster sauce, soy sauce, corn starch, sesame oil, and chili paste in a small bowl and whisk until smooth. Set aside.
Chop and prepare all of your ingredients in advance of cooking. This dish comes together fast!
Heat the oil in a wok or large, deep skillet over high heat. Add the ginger and garlic and cook, stirring constantly until fragrant and soft, about 30 seconds. Add the mushrooms and cook
for 1 more minute until they are soft and release their moisture.

Add the chicken and cook, stirring continually, for 2 to 3 minutes until chicken is just cooked opaque and
begins to lightly brown. Add the bok choy and noodles to the pan, tossing to fully coat the noodles, about 2 minutes.
Whisk the sauce one more time to reincorporate the corn starch and add it to the pan. Bring to a boil and continue to toss until the sauce is thick and glossy and coats the noodles completely. Just before serving, toss in the scallions.
Serve hot in bowls, garnished with sesame seeds.

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