Chicken Lo Mein

Ingredients

For marinating the chicken

• 350g / 12.3 oz chicken breast

• 9g / about 3 cloves garlic, sliced thinly

• 8g / about ½ inch ginger, julienned

1.9g / ⅓ tsp salt

• 7g / ½ Tbsp Chinese cooking wine, optional

0.8g / ⅓ tsp ground black pepper or to taste

• 1.6g / ⅓ tsp baking soda

For making the lo mein sauce

• 25g / 1.5 Tbsps soy sauce

• 16.6g / 1 Tbsp dark soy sauce

• 18g / 1 Tbsp oyster sauce

• 21g / 1 Tbsp hoisin sauce

• 14g / 1 Tbsp Chinese cooking wine, optional

• 8g / ½ Tbsp pure peanut butter

• 120g / ½ cup water

Others

• 454g / 1 pound fresh egg noodles (see page 29)

41g / 3 Tbsps vegetable oil

• 113g / 4 oz carrot, julienned

• 113g / 4 oz red bell pepper, julienned

• 113g / 4 oz button mushrooms, sliced thinly

• 113g / 4 oz snap peas

• 45g / about 3 scallions, cut into stalks

Directions

1. Slice the chicken breast thinly and place it into a big bowl. Add the garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda and mix thoroughly.

soda will break down Chef's Secret: The baking the meat fibers and tenderize the chicken. It will give you that melt-in-your-mouth texture.

2. In a sauce bowl, combine all of the lo mein sauce ingredients and mix thoroughly.

& Chef's Secret: The peanut butter makes the sauce creamier and thicker, and helps the flavor to envelop the ingredients. You have to stir the peanut butter well so it doesn't clump up.

3. Bring a pot of water to a boil and cook the noodles for 3-4 minutes or until al dente (firm bite). Drain the noodles completely. Do not overcook the noodles; otherwise, they will turn soggy when you finish them in the wok with the lo mein sauce.

4. Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinated chicken and stir for 2 minutes or until it just changes color.

5. Add all of the vegetables except for the scallions. Continue to stir for 2 minutes.

6. Add the well-drained noodles and the lo mein sauce to the wok. Keep stirring over medium heat until all of the

sauce is absorbed. Turn off the heat as soon as the

to the wok.

7. Add the scallions and toss thoroughly.