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Chicken Lo Mein

Chicken lo mein is surprisingly easy to make at home. In fact, it’s so simple, you can even make it on a weeknight.

Chicken lo mein on a whit plate on a white marble counter

Chicken lo mein is the less popular but still delicious younger brother to beef lo mein.

Not unlike chicken and broccoli it was probably created as a chicken alternative to a beef dish.

Still, it is just as delicious as other more popular chicken dishes like sesame chicken and orange chicken.

HOW TO REPLACE LO MEIN NOODLES

If you don’t have lo mein noodles, you can easily use spaghetti instead.

The main difference between lo mein noodles and spaghetti noodles is that lo mein noodles are egg noodles.

However, you really won’t taste much of a difference under flavorful sauce.

DARK MEAT VS WHITE MEAT

Most people have a preference between eating white meat or dark meat.  They both certainly have their benefits and detriments in this recipe.  

White meat has the benefit of being lean, more readily available as boneless and skinless, and it cooks quickly. 

Dark meat is juicer and does not dry out as quickly making it a safer choice.

At the end of the day, you can use either white or dark meat for this recipe.  The choice is yours.  I often just choose based on what I have on hand.

IS KOSHER CHICKEN BETTER?

Yes and no. 

It is not necessarily healthier as far as bacteria is concerned, since bacteria can only safely be killed with heat. 

What is better is the quality of the chicken.

The salting process used to remove blood, as part of the koshering process, is believed to provide better quality meat.  

It creates a sort of quick dry brine.

Also, kosher animals are kept in better conditions than nonkosher animals, due to strict kosher health requirements of the animals.  They are also killed in arguably more humane conditions.

While I’ve only eaten kosher meat (so I cannot compare), I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher chicken is of superior quality to cook with.

SHOULD YOU WASH CHICKEN?

According to the USDA, you should not wash chicken or meat because washing it spreads bacteria throughout the kitchen.

Water can splash bacteria up to 3 feet surrounding your sink, including onto counter tops, other food, towels and you (i.e. cross contamination).

A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan.  The heat from cooking will kill any bacteria that may be present.

One exception would be if there are bone fragments or residue from giblets, as in a roasting chicken. In that case, feel free to rinse if you like.  However, make sure you wipe down your sink afterwards.

HOW CAN I CLEAN MY CHICKEN WITHOUT WASHING IT?

If you want to clean your chicken without washing it, wipe it down with a wet paper towel. This will remove anything other than bacteria.

Just make sure the paper towel doesn’t touch anything else and to toss the paper towel right away.

HOW TO DEFROST CHICKEN

IN THE FRIDGE

This method is the most highly recommended. Chicken typically takes a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.

IN COLD WATER

This should take two to three hours.  Submerge your sealed chicken in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use warm or hot water.  It is unhealthy to do so, can start cooking your chicken, and doesn’t do so evenly.

COOK IT FROZEN

According to the USDA, you can cook frozen chicken.  It will take 50% longer to cook, but it’s an option.  You should also cook it on a roasting rack or over vegetables, so the heat can circulate around the chicken.

IS IT SAFE TO REFREEZE RAW CHICKEN

If you have extra raw chicken that you didn’t use but want to refreeze, you can, as long as it was thawed in the fridge.

According to the USDA,“food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture through thawing, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.”

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”

HOW TO STORE

Transfer to an airtight storage container or a resealable plastic bag.  Make sure to remove as much air from the bag as possible before sealing it. 

Refrigerate for up to 4 days.

Yield: 6 servings

Chicken Lo Mein

Chicken lo mein on a whit plate on a white marble counter

Chicken lo mein is an classic American-Chinese dish and this recipe makes it easy to make at home.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 8oz lo mein or spaghetti noodles
  • 1 pound chicken, sliced into thin strips
  • 2 garlic cloves, minced
  • 1 cup bean sprouts

sauce

  • 1/4 cup beef stock
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tsp sesame oil

Instructions

  1. Cook the noodles as directed on the box.
  2. Saute the chicken. When beef is mostly cooked add the garlic and saute lightly.
  3. Add the noodles to the beef in the saute pan.
  4. Combine beef stock, soy sauce, brown sugar, and sesame oil in a bowl.
  5. Pour the mixture over the noodles. Stir-fry for 30 seconds.
  6. Add the bean sprouts. Stir-fry for one more minute and serve.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 279Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 680mgCarbohydrates: 20gFiber: 1gSugar: 5gProtein: 22g

Did you make this recipe?

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