Peanut Chicken Lo Mein
Ingredients
- ¼ cup soy sauce
- 3 tablespoons creamy peanut butter
- 3 tablespoons vegetable oil
- 2 tablespoons white sugar
- 4 teaspoons rice wine vinegar
- 4 teaspoons sesame oil
- 7 ounces Chinese-style chow mein stir-fry noodles
- 2 teaspoons vegetable oil
- 2 teaspoons sesame oil, divided
- 3 skinless, boneless chicken breast halves, cut into cubes
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 tablespoon vegetable oil
- 2 cups thinly sliced cremini mushrooms
- 2 cups bean sprouts
- ½ cup chopped green onion
- ¼ cup chopped cilantro
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Instructions
- Make the sauce: Whisk soy sauce, peanut butter, vegetable oil, sugar, vinegar, and sesame oil together in a bowl until smooth. Set aside until needed.
- Make the stir-fry: Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes; drain.
- Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add chicken, garlic, and ginger; sauté until chicken is no longer pink in the center, 5 to 10 minutes. Use a slotted spoon to transfer chicken mixture to a bowl; leave drippings in the skillet.
- Add 1 tablespoon vegetable oil and remaining 1 teaspoon sesame oil to the skillet with the drippings. Add mushrooms and sauté until fragrant, 15 to 30 seconds.
- Return chicken mixture to the skillet. Add drained noodles, bean sprouts, green onion, and reserved peanut sauce. Combine ingredients gently, lifting and turning with tongs until all are coated with sauce. Cook until sauce is heated through, about 1 minute. Remove from the heat and garnish with cilantro.
Source
Original recipe: View Original