Chicken Lo Mein - Restaurant Style

In our house, eating out is a rare event.  Although our friends may say we are lucky to eat fun and upscale meals at home, my kids will tell you otherwise. When it's finally time to reward the little ones, there is no question where we will be going. That said, I have attempted many times to emulate the Chicken Lo Mein found at most Chinese Restaurants , with no success. Recently I found a recipe online that with a few changes, has now won the hearts, or should I say taste buds of my children. 

Chicken Lo Mein:

Serves 4

1 Chicken Breast (cut into thin slices)

2 Tablespoons Soy Sauce

2 Tablespoons Rice Wine Vinegar

1 Tablespoon Mirin

2 Tablespoons Corn Starch 

Combine all of the ingredients above and marinate for 1 hour up to 1 day.

-----------------------------------------------------------------------------------------------------------------------

1 Cup Broccoli Florets

1/2 Cup Baby Carrots (cut into thin slices)

1/2 Cup Celery (cut into thin slices)

2 Tablespoons Soy Sauce

2 1/2 Tablespoons Oyster Sauce

2 Tablespoon Sesame Oil

2 Tablespoons Coconut Oil (canola or vegetable can be used, but coconut provides better flavor and is much healthier)

1 (12 oz Package) Fresh or Frozen Ramen Noodles - Spaghetti can be used, but Ramen Noodles work better

Combine the sesame oil, oyster sauce, and soy sauce in a small dish and set aside. In a large stock pot, bring a half to full gallon of water to a boil. It's important to have enough water to cook the noodles in due to the release of starch. If you use too little, they will turn out very sticky. While the water is coming to a boil, place a large saute pan or wok pan over high heat. Place half of your coconut oil in the pan, and add your marinated chicken. Let the meat sear before stirring right away. You want the outside to caramelize and brown, as this holds in the moisture, and provides better tasting chicken. Once it begins to brown, toss the chicken around the pan, and cook for an additional 2-3 minutes, or until cooked through. Remove from the pan and set aside. Using the same pan (without cleaning), place over high heat again, and add the remaining coconut oil. While this is heating up, add your noodles to the boiling water and cook through (3-5 minutes depending on the noodle. Once your saute pan is heated, add the vegetables, and cook for 2-3 minutes stirring occasionally. Add in the cooked chicken and noodles and toss. Once all ingredients are combined, add the sauce (Soy, Oyster, Sesame Oil) and saute for 1 minute to allow the sauce to slightly caramelize. Remove from the pan, and serve.

Bon Apetit!