P.F. Chang's Chicken Lo Mein Recipe
This chicken lo mein has everything you want—tender noodles, crisp vegetables, and a sauce that coats everything just right.Using dark meat chicken instead of breast keeps it from drying out, giving each bite a better texture.I always cook the noodles just shy of done before adding them to the pan and finish cooking 'em in the sauce.A quick toss in cornstarch before stir-frying helps the chicken brown faster while keeping it juicy.Sesame oil should be added at the end, not cooked with the rest of the ingredients so you keep its nutty essence intact!
Ingredients
- 8 oz Chicken Breasts sliced
- 4 oz Chinese Egg Noodles dried
- 1 cup Bean Sprouts
- 1/2 cup Shiitake Mushrooms sliced
- 1/2 cup Carrots sliced
- 2 cloves Garlic thinly sliced
- 2 tbsp Ginger grated
- 1/4 cup Green Onions chopped
- 1/2 cup Soy Sauce
- 3/4 cup Chicken Broth
- 2 tsp Sugar
- 2 tbsp Peanut Oil
Instructions
- Start by cooking the egg noodles in boiling water based on the package instructions.
- Drain them well and set aside.
- Heat the peanut oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook until golden brown.
- Transfer the chicken to a separate plate.
- In the same pan, add garlic, ginger, carrots, shiitake mushrooms, and bean sprouts.
- Stir-fry them for about 3-5 minutes until they’re crisp-tender.
- Combine the chicken broth, soy sauce, and sugar in a small bowl.
- Pour it into the skillet, stirring to coat the vegetables well.
- Return the chicken to the pan along with the cooked noodles.
- Mix everything thoroughly until heated through.
- Garnish with chopped green onions just before serving.
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