Chicken Thigh Lo Mein (Gemini)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the noodles according to the package instructions. Drain them, rinse with cold water (to stop the cooking), and toss with a tiny splash of sesame oil to keep them from clumping. Set aside.

Step 2

Toss sliced chicken thighs in baking soda. Let sit in baking soda for 20 min. Rinse with cold water

Step 3

Season chicken with pinch of salt, white pepper, soy sauce, and mirin

Step 4

In a small bowl, whisk together all the sauce ingredients (soy sauces, oyster sauce, sesame oil, sugar, and cornstarch).

Step 5

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the sliced chicken thighs. Cook for 4-5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.

Step 6

Add the remaining tablespoon of oil to the same pan. Add the white parts of the green onion, garlic, and ginger. Stir for 30 seconds until fragrant (don't burn the garlic!). Add your harder vegetables (carrots, peppers) and stir-fry for 2 minutes. Add softer veggies (cabbage, snow peas) and cook for another minute.

Step 7

Add the cooked noodles and the chicken back into the pan.

Step 8

Pour the sauce mixture over the noodles. Toss everything constantly for 1-2 minutes. The sauce will bubble, thicken, and coat the noodles in a glossy brown glaze.

Step 9

Remove from heat and garnish with the green parts of the green onions.