Healthier Chicken Lo Mein |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cobbled together from a few recipes in America's Test Kitchen Healthy Family Cookbook. Play around with your measurements to suit your tastes. NOTE: the original recipe calls for 1/4 tsp Five-Spice powder, which I recommend if you can get. Ingredients:
4 1/2 tbsp low-sodium soy sauce |
3 serving oyster flavored sauce |
3 tbsp hoisin sauce |
1 1/2 tbsp toasted sesame oil |
1/8 tsp star anise, ground |
1/8 tsp ground cinnamon |
1/8 tsp ground coriander |
1 lb boneless skinless chicken breast |
3/4 cup low-sodium chicken broth |
1 1/2 tsp cornstarch |
12 oz whole wheat spaghetti (brushed clean, stemmed, and halved) |
4 1/2 tsp canola oil |
3 about 6 tbsp, could also be chinese rice cooking wine or dry she sake |
3 scallions, sliced thin |
1 red bell pepper, cut into matchsticks |
1 lb napa cabbage (about 1/2 a head), sliced crosswise about 1/2 inch thick |
1 tbsp ginger, grated (fresh) |
3 garlic cloves, minced |
1 tsp sriracha |
Directions:
1. Mix the soy sauce, oyster-flavored sauce, sesame oil, and spices together in a bowl. Measure 1/4 cup of the mixture into a separate bowl, stir in chicken, cover, and refrigerate for 30-60 minutes. Whisk the broth and cornstarch into the remaining soy sauce mixture.
2. Bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain the noodles and leave in the colander.
3. Meanwhile, heat 1 1/2 tsp of the canola oil in a large Dutch oven over high heat until just smoking. Add half of the chicken, break up any clumps, and cook until lightly browned but not fully cooked, about 3 minutes. Stir in 3 tbsp of the wine and cook until the liquid is nearly evaporated, about 1 minute. Transfer to a bowl.
4. Repeat with 1 1/2 tsp more canola oil, remaining chicken, and remaining 3 tbsp wine; transfer to the bowl.
5. Wipe the pot dry with paper towels. Add the remaining 1 1/2 tsp oil and heat over high heat until shimmering. Add the cabbage and bell pepper and cook until the cabbage is wilted, about 2 minutes. Stir in the scallions, ginger, and garlic, and cook until fragrant, about 30 seconds.
6. Rewhisk the soy sauce-cornstarch mixture to combine, then stir into the pot. Stir in the cooked chicken, with any accumulated juice. Bring to a simmer and cook until the sauce has thickened slightly and the chicken is heated through (about 1 minute). Add the cooked pasta and sriracha and toss until combined and hot. Serve.
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