Homemade Chicken Lo Mein

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• 1 pound chicken thighs (cut into bite-size pieces)
• 1 tablespoon + 2 tablespoons reduced sodium soy sauce
• 2 teaspoons + 2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil
• 1/8 teaspoon white pepper (may sub black)
• 2 tablespoons peanut or vegetable oil (for cooking)
• 1/3 cup low-sodium chicken broth
• 2 tablespoons dark soy sauce (may sub regular above)
• 3 tablespoons oyster sauce
• 1 1/2 tablespoons mirin/rice wine
• 1 tablespoon light brown sugar
• 2 teaspoons toasted sesame seed oil
• 2 teaspoons Asian chili sauce (like sambal oelek or sriracha)
• 1/4 tsp five spice powder
• 1/4 tsp white pepper
• 16 ounces fresh lo mein noodles, Hokkien or other medium-thickness egg noodles (may sub dried, see notes)
• 1 1/2 tablespoons peanut or vegetable oil
• 3 each green onions, (white parts chopped into 1-inch pieces, green parts chopped 1/4-inch)
• 2 cloves garlic, (finely chopped, don’t mince or mash, may sub ½ tsp ground in the sauce)
• 2 teaspoons freshly grated ginger (may sub 1/2 ground in the sauce)
• 1 each red bell pepper, (julienned)
• 4 cups finely shredded green cabbage
• 2 each carrots (cut into matchsticks, 3/4 cup)
• 2 ½ cups mung bean sprouts
• 1 cup snow peas, (ends trimmed)

1. CHICKEN MARINADE ingredients: 1 pound chicken thighs (cut into bite-size pieces); 1 tablespoon reduced sodium soy sauce; 2 teaspoons cornstarch; 1 teaspoon toasted sesame oil; 1/8 teaspoon white pepper (may sub black); 2 tablespoons peanut or vegetable oil (for cooking). Prepare chicken: Whisk together the Chicken Marinade ingredients in a medium bowl (soy sauce, sesame oil, cornstarch, pepper). Add chopped chicken and toss to coat evenly; set aside.
2. Lo Mein Sauce ingredients: 1/3 cup low-sodium chicken broth; 2 tablespoons reduced sodium soy sauce; 2 tablespoons dark soy sauce (may sub regular above); 3 tablespoons oyster sauce; 1 1/2 tablespoons mirin/rice wine; 1 tablespoon light brown sugar; 2 tablespoons cornstarch; 2 teaspoons toasted sesame seed oil; 1-2 teaspoons Asian chili sauce (like sambal oelek or sriracha); 1/4 tsp EACH five spice powder, white pepper. Lo Mein Sauce: Mix the sauce ingredients together; set aside.
3. Prepare noodles: For pre-cooked lo mein noodles, run them under hot tap water to separate, then drain well and toss with a drizzle of toasted sesame oil. For uncooked noodles, cook them in a large pot of boiling water until al dente, rinse with cold water, drain thoroughly, then toss with a drizzle of toasted sesame seed oil.
4. Stir fry the chicken: Heat the oil in a large braiser, large stainless steel pan, or wok over medium-high heat. Sear the chicken until deeply golden on each side, then stir-fry until cooked through. Remove the chicken to a plate.
5. Sauté aromatics: Heat another drizzle of oil in the pan. Add the WHITE parts of the green onions and sauté for 1 minute. Add the garlic and ginger, and stir fry for 10-15 seconds.
6. Stir fry vegetables: Add the bell pepper, cabbage, and carrots and stir fry for 1 minute, adding another drizzle of oil if needed.
7. Add noodles: Add the noodles and sauce, and stir fry for 1 minute by tossing the noodles with tongs.
8. Add sprouts: Add the chicken, bean sprouts, snow peas, and chopped green onion tops and toss to combine.
9. Adjust to taste: Make it saltier with more soy, spicier with chili sauce, sweeter with brown sugar, etc., until it’s perfect for YOU!