Chinese Take-Out Chicken Lo Mein With Mushroom & Red Pepper

For years the only type of food that I consistently had to go out to enjoy was Chinese.  No matter how hard I tried, the recipes I tried at home just never seemed to come close to the flavors of take-out or restaurant Chinese food.  Although going out on occasion for dinner or lunch is nice, I still like the option of being able to make at home the same types of dishes we enjoy when eating out.

A few years ago I came across a recipe for Chicken Lo Mein that sounded good.  Lo Mein is not something I have ever ordered out because I didn’t know what was in it.  After reading several recipes, however, I decided that all of the ingredients were ones we liked, and decided to give it a shot.  I made several attempts at this dish, and finally came up with one that everyone loved that quickly became a family favorite. This is the recipe I finally came up with.

Chicken Lo Mein with Mushroom & Red Pepper


12 oz. Boneless, Skinless Chicken Thighs

1/4 Cup Soy Sauce

1/4 Cup Dry Sherry or Red Wine

3 Tbsp. Corn Starch

16 oz. Dried Linguine

4 Tbsp. Cooking Oil

4 Tbsp. Roasted Sesame Oil

2 Cups Sliced Fresh Mushrooms

1 Large Sweet Onion, cut into slices

1 Red Pepper, cut into thin slices

8 Green Onions, chopped

2 Cups Chicken or Vegetable Broth

  1. Cut chicken into thin strips. For marinade combine soy sauce, sherry or wine, and corn starch in small bowl.  Add chicken to marinade and stir to coat.  Cover and chill for at least 30 minutes.
  2. Cook the pasta according to package directions.
  3. Preheat wok over medium-high heat.  Add 1 tablespoon each cooking and sesame oil.  Add mushrooms and red pepper and let cook for one minute without stirring.  Cook one minute more while stirring constantly.  Remove from pan.
  4. Add another tablespoon of cooking oil and sesame oil to wok.  Repeat above with sliced and green onions. Remove from wok.
  5. Add another tablespoon or two of cooking oil and sesame oil to wok. Drain chicken from marinade, reserving marinade.  Stir fry chicken in wok until no longer pink.
  6. Push chicken from center of wok.  Add reserved marinade and chicken broth to center of wok.  Cook and stir until thickened and bubbly.
  7. Add drained pasta and vegetables.  Stir to coat.  Cook about 1 minute more until heated through.  Serve immediately.

This is one of those meals that everyone fights for the leftovers, if there are any. It is hearty, tasty and can be finished in less than an hour and a half (including marinade time).  Although I don’t have many Chinese dishes among recipes I can successfully duplicate here at home, this dish is definitely a keeper, and for this I am — Simply Grateful.


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