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Chicken Lo Mein
Lo mein is a Chinese dish of boiled noodles combined
with various stir-fried ingredients, such as chicken and
vegetables. The cooked noodles are tossed with the stirfried
ingredients at the last minute to heat and coat all of
the ingredients with the stir-fry sauce.
1 package Chinese egg
1 tablespoon dark sesame oil
8 bok choy leaves
2 boneless chicken breasts
1⁄4 cup soy sauce
2 teaspoons cornstarch
1 teaspoon water
1⁄4 cup low-sodium chicken broth
2 tablespoons oyster sauce
1⁄2 teaspoon sugar
3 tablespoons peanut oil
1 cup frozen sliced carrots,
1. Bring a large pot of water to a boil. Carefully add the noodles
to the boiling water, stirring with wooden spoon to
separate. Cook for about 2 minutes, stirring several times,
until they are firm but cooked through.
2. Using oven mitts, ask an adult to drain the noodles into a
colander. Put the noodles back into the pot and toss with
the sesame oil. Set aside.
3. Wash the bok choy and pat dry with paper towels. On a
cutting board, slice the bok choy across the ribs into
4. On a cutting board, cut the chicken into 1-inch pieces.
5. Mix the soy sauce, cornstarch, and water together in a
6. Add the chicken to the soy sauce mixture and coat well.
7. In a small bowl, whisk the chicken broth, oyster sauce, and
sugar together. Set aside. You will use this toward the end
of the stir-fry.
8. Heat 1 tablespoon of peanut oil on medium-high heat in
the wok or heavy frying pan. Add the bok choy and carrots.
Cover and cook for about 3 minutes until the bok
choy has wilted. Remove with a slotted spoon and place
into a large serving bowl.
9. Heat another tablespoon of peanut oil on medium-high
heat in the wok. Stir-fry the chicken pieces for about 5 minutes
until cooked through. Remove from the wok. Add to
the serving bowl and toss.
10. Heat the remaining 1 tablespoon of peanut oil on mediumhigh
heat. Add the cooked noodles and stir-fry until they
11. Stir in the vegetables and chicken. Add the oyster sauce
mixture, cover, and cook for 2 minutes.
12. Return to the serving bowl and serve.
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