Jamie's Chicken Lo Mein

If you love American Chinese take out as well as a nice sweet and spicy garlic sauce for your lo mein then look no further. 

6 Servings

Prep Time: 20 minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Ingredients:

Base Sauce

1 cup packed light brown sugar

1/4 cup water

1/2 cup soy sauce *it can be light or gluten free*

1 Tbsp fresh minced garlic

1 tsp garlic powder

1 tsp crushed red pepper flakes

1 tsp sesame oil

1 Tbsp sriracha plus extra for stir fry

Directions For Sauce:

In a sauce pan add the sugar and water and stir, bring to a full boil and wait for the sugar to fully dissolve and the mixture to turn dark like coffee. Turn the heat down and add in the soy sauce then turn the heat up to medium high until it reaches a full boil again and stir gently constantly lowering the heat to a simmer until the sauce reduces and becomes thickened like  light syrup almost. 

Once mixture is thickened pour into a bowl and add the rest of the ingredients listed above and give it a stir. Allow to cool and cover and store in the fridge.

For The Lo Mein

1/2 box of whole wheat spaghetti noodles or lo mein egg noodle

1 1/2 boneless skinless chicken breats sliced thinly

10 mushrooms thinly sliced

3/4 cup chopped red and yellow bell peppers

8 oz can sliced water chestnuts drained

2 tbsp fresh finely minced garlic

2 tbsp Sriracha or to taste (hot chili sauce) The Rooster

1/2 cup or more of base sauce

Cornstarch slurry for desired thickness

Cornstarch Slurry:

1 Tbsp cornstarch or potato starch

2 Tbsp water

Directions:

Mix ingredients until the starch dissolves and mixture looks like milk. I cant stress enough to not add this mixture all at once, add it a little at a time to get the desired thickness you want for the sauce.

Directions For Lo Mein:

Prepare Spaghetti noodles according to box directions and strain then sit aside.

In a wok or frying pan add 2 tbsp of olive oil and heat on medium high heat and add in the garlic, chicken and all vegetables. Stir fry this until the chicken is cooked through about 4 - 5 minutes on high heat. 

Add in the sriracha and 1/2 cup to 3/4 cup of the base sauce and mix to combine. Then slowly add a little bit of the cornstarch mixture a little bit at a time until you get the desired thickness of sauce you would like again give it a few seconds and let it boil before adding more. 

Once you get the desired thickness add your noodles and toss everything together until everything is well combined. Turn off heat and serve.

Notes:

You can add shrimp, beef, pork and whatever vegetables you like... even tofu. You can also adjust the spiciness just don't add the extra sriracha to the lo mein.