“Chicken Lo Mein, Time to ready is 2 h 15 m”
- 1/2 pound fresh mushrooms, stemmed and sliced
- 4 skinless, boneless chicken breast halves – cut into thin strips
- 5 teaspoons white sugar, divided
- 3 tablespoons rice wine vinegar
- 1/2 cup soy sauce, divided
- 1 1/4 cups chicken broth
- 1 cup water
- 1 tablespoon sesame oil
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 (12 ounce) package uncooked linguine pasta
- 2 tablespoons vegetable oil, divided
- 2 tablespoons minced fresh ginger root
- 1 tablespoon minced garlic
- 6 green onions, sliced diagonally into 1/2 inch pieces
- In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
- In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
- Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
- Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.