Chicken Lo Mein

Picture Courtesy of: www.allrecipes.com

Ingredients:

4 skinless, boneless chicken breast halves - cut into thin strips (I used 1.5 pounds)

5 teaspoons white sugar, divided

3 tablespoons rice wine vinegar

1/2 cup soy sauce, divided

1 1/4 cups chicken broth

6 Tbs - Oyster Sauce

1 tablespoon sesame oil

1/2 teaspoon ground black pepper

2 tablespoons cornstarch

1 (12 ounce) package uncooked linguine pasta (or Ramen Noodles)

2 tablespoons vegetable oil, divided

2 tablespoons minced fresh ginger root

1 tablespoon minced garlic

1/2 pound fresh shiitake mushrooms, stemmed and sliced

6 green onions, sliced diagonally into 1/2 inch pieces

1 can - Water Chestnuts

Directions

Marinade the chicken (I did mine overnight ) with 2 1/2 teaspoons of white sugar, 3 Tbs Oyster Sauce, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

In another medium bowl, make the stir fry sauce by combining the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar, oyster sauce, and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

Cook the linguine (or Ramen Noodles) according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken, water chestnuts and stir-fry sauce and cook for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

In a separate skillet heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Adapted from: http://www.allrecipes.com/