Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Chicken and Mushroom Lo Mein

4.2
Save
Rate
Tap to rate
PREP TIME
45 min
COOKING TIME
30 min
TOTAL TIME
135 min
SERVINGS
4 servings
Dinner World
Chicken and Mushroom Lo Mein
Ingredients
  • 4 skinless, boneless chicken breast halves - cut into thin strips
  • 5 teaspoons white sugar, divided
  • 3 tablespoons rice wine vinegar
  • 1/2 cup soy sauce, divided
  • 1 1/4 cups chicken broth
  • 1 cup water
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 1 (12 ounce) package uncooked linguine pasta
  • 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
Instructions
1
Combine the chicken in a medium-sized bowl that won't react with acidic ingredients. Mix together 2 1/2 teaspoons of sugar, 1 1/2 tablespoons of vinegar, and 1/4 cup of soy sauce with the chicken. Ensure it's well-coated and then cover the bowl, placing it in the refrigerator for at least 1 hour to allow the flavors to meld.
2
In another medium-sized bowl, whisk together 2 cups of chicken broth, 1 cup of water, 1 tablespoon of sesame oil, and a generous amount of ground black pepper. Add the remaining sugar, vinegar, and soy sauce to this mixture as well.
3
In a small bowl, carefully mix the cornstarch with some of this liquid mixture until it's fully dissolved. Gradually add this mixture to the bulk of the sauce, stirring constantly to avoid lumps. Set it aside for later use.
4
Follow the package instructions to cook the linguine, drain it, and set it aside. Heat 1 tablespoon of vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4-5 minutes, or until it's nicely browned. Transfer the chicken and its juices to a warm plate.
5
Heat the remaining vegetable oil in the wok or saucepan over high heat. Add 1-inch pieces of ginger, minced garlic, sliced mushrooms, and chopped green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and gently toss everything together, ensuring it's well-coated with the sauce