Chicken Lo Mein

Better than take out
Prep: 30
Cook: 20
Serves: 5
Asian and Entrees



  • 3 Tablespoons Vegetable Oil
  • 4 Teaspoons Ginger, Thin julienne
  • 2 Teaspoons Garlic, minced
  • 1/2 Pound Chicken Breast
  • 3 Cups Lo Mein Noodles
  • 1/2 Whole Carrot
  • 1/4 Pound Baby bok choy
  • 3 Whole Scallions


  • 1/4 Cup Chicken Stock
  • 3 Tablespoons Oyster Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Cornstarch
  • 1 Teaspoon Sesame Oil


  1. For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
  2. For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
  3. Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
  4. Stir the sauce, pour into the pan and incorporate all ingredients well.
  5. Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.

Get you a wok and a wok burner.