Chicken Lo Mein Without the Grease

Lo mein and chow mein are probably the most recognizable dishes on the menu of any chinese restaurant.  It's simple to make but it does reqiure you to do a number of things at once.  Preparation and working efficiently is the key to most Chinese dishes and this is no exception.  Before starting this dish, you want to have everything readily available. Get that chicken marinading early, even do it the night before or that morning before you go to work.   Have you pans on the stove ready to go. Make sure all your vegetables are on the counter ready to be chopped, or even pre-chopped so there's less to do at the last minute.

Now having a wok makes this meal easy to prepare.  The shape of a wok focuses the heat on the bottom, but the high sides allow you to pull some items out of the heat whenever you need to.  And the sides also allow you the space you need to mix everything together at the end.  A wok is not mandatory.  If you have a large skillet or a large saute pan, they will work well,

And you'll notice that there is very little fat in this recipe.  The only fat we're using a little vegetable oil to prevent the food from sticking to the wok (or other large pan).  I'm really not a big fan of greasy lo mein, the type that has a sheen on every noodle and coats the edges of your lips with a film that has to be wiped off with a napkin.  The type you get from so many fast food chinese places.  By the way, if you want to use sesame oil for a little more flavor, feel free, but remember that the flavor in sesame oil goes a LONG way.  My recommendation is subbing out only one of the two tablespoons for the sesame oil.

Chicken Lo Mein

Serves 4-6

1 pound chicken breasts or thighs, sliced into small pieces
1/2 cup soy sauce
1/4 cup oyster sauce
1/4 cup rice vinegar
2 green onions, chopped into small discs
1 package Lo Mein noodles (or spaghetti if you're in a pinch)
2 cups shredded cabbage
1 cup bean sprouts
1/2 cup snow pea pods
1/2 cup carrots, cut into matchsitcks (optional)
1/4 cup water
2 tablespoons vegetable oil (split into two 1 tablespoon portions, use vegetable or a combination of vegetable and sesame)
2 more tablespoons soy sauce
2 more tablespoons oyster sauce

In a large ziploc bag, combine the soy sauce, oyster sauce, rice vinegar and green onions and shake to combine them.  Add the chicken, seal the bag and shake or squish to coat. Set it in the fridge so it may soak in the goodness for at least 30 minutes.  More time, even up to 24 hours, is OK.

In a large stockpot, bring a gallon of water to a boil.  Also, place a wok over medium high heat. While you're waiting for it all to heat up, chop and shred your veggies.

Once the pans have reached their proper temperatures, start cooking.  Drop the lo mein noodles into the boiling water.  Add the veggies to the wok and pour the 1/4 cup water over them (watch for steam).  Keep stirring the veggies quickly for about 2-4 minutes to avoid sticking to the pan  until they are cooked, but still crisp.  Add more water if necessary. Remove earlier if they are starting to char.  Place the veggies in a bowl for later, but leave the wok on the burner.

Keep working fast.  Pull your chicken from the fridge and strain out the leftover marinade.  Add the oil to the hot wok and spin the wok so the oil coats the cooking surface. Toss in the chicken and stir continuously until all of the chicken is thoroughly cooked.  Remove the chicken to the same bowl with the veggies.  Return the wok to the stove (off the burner for the time being), turn the burner down to medium and focus your attention to the noodles.

Your noodles should be ready.  Strain them and shake to remove as much water as possible.  Let them drip off their last bits of moisture while you move onto final assembly.

Place the wok back on the burner.  Pour in the oil and spin the wok, so it is well coated.  Add the chicken and veggies back to the wok and stir to mix together thoroughly.  Add the strained noodles and stir together.  Pour the tablespoons of soy sauce and oyster sauce over the entire concoction and continue to stir for another minute or so, just so everything is warmed and coated with the sauce.

Serve the dish in a large bowl or platter, family style.

So mix up a batch of homemade Lo Mein and avoid the greasiness of the fast food variety.