Weeknight Chicken Lo Mein

By Sprig Originals ✓ · cooked up in Sprig

Springy noodles tossed with velveted chicken, crisp cabbage and scallions in a glossy soy-oyster sauce. It comes together in about 30 minutes in one skillet, and if fresh lo mein noodles aren't at your store, plain spaghetti cooked a minute past al dente does the job beautifully.

Ingredients

• 1 lb boneless skinless chicken thighs, sliced 1/4-inch thick
• 1 tbsp soy sauce
• 2 tsp Shaoxing wine or dry sherry
• 2 tsp cornstarch
• 1 tsp toasted sesame oil

• 3 tbsp oyster sauce
• 2 tbsp low-sodium soy sauce
• 2 tsp dark soy sauce (or 1 tsp molasses)
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1/3 cup low-sodium chicken broth
• 1 tsp cornstarch

• 1 lb fresh lo mein noodles (or 12 oz dried spaghetti)
• 3 tbsp neutral oil, such as canola or peanut
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, minced
• 3 cups green cabbage, thinly shredded
• 1 medium carrot, cut into matchsticks
• 1 cup shiitake or cremini mushrooms, thinly sliced
• 5 scallions, cut into 2-inch lengths, whites and greens separated
• 1 cup mung bean sprouts (optional)
• White pepper, to taste

Instructions

1. Toss the sliced chicken with 1 tbsp soy sauce, 2 tsp Shaoxing wine, 2 tsp cornstarch and 1 tsp sesame oil until every piece is slick and coated. Let it sit at room temperature for 15 minutes while you prep everything else.
2. Whisk all the sauce ingredients together in a small bowl — oyster sauce, both soy sauces, Shaoxing wine, sugar, sesame oil, chicken broth and 1 tsp cornstarch — until no lumps remain. Set it right next to the stove.
3. Bring a large pot of water to a boil. Cook fresh lo mein noodles for 2 to 3 minutes, just until loosened and barely tender; for dried spaghetti, cook 1 minute past the al dente time on the box (usually 9 to 10 minutes) so it bends and tangles like lo mein. Drain, rinse briefly under cold water to stop the cooking, shake dry, and toss with 1 tsp neutral oil to keep the strands separate.
4. Heat a 12-inch skillet or wok over high heat until a drop of water skitters, about 2 minutes. Add 1 tbsp oil, swirl, then spread the chicken in a single layer. Sear undisturbed for 90 seconds, then stir-fry 1 to 2 minutes more until just cooked through and lightly browned. Transfer to a plate.
5. Add another 1 tbsp oil to the hot pan along with the garlic, ginger and scallion whites. Stir constantly for 20 to 30 seconds until fragrant but not browned.
6. Add the cabbage, carrot and mushrooms. Stir-fry over high heat for 3 to 4 minutes, until the cabbage wilts and the mushrooms release their moisture and start to brown at the edges.
7. Push the vegetables to one side, add the last 1 tbsp oil, and add the drained noodles. Let them sit for 30 seconds to pick up a little char, then toss everything together.
8. Give the sauce a final whisk and pour it around the edge of the pan. Return the chicken and any juices, add the bean sprouts and scallion greens, and toss with tongs for 1 to 2 minutes until the sauce thickens and coats every strand with a glossy sheen.
9. Season with a few pinches of white pepper, taste for salt, and serve immediately in warm bowls.

Chef's tips

Nutrition (per serving, estimated)

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