Those who have never attempted a stir-fry before or who want to bring the taste of Chinese takeout home, this chicken lo mein recipe is for you.
While stir-fries are infamous for being quick ways to put dinner on the table, the prep does involve a bit of elbow grease. I recommend prepping the vegetables early in the week and storing them in separate Tupperware containers. If you don't have the time to do that, keep in mind that you'll need about 30 minutes to whack away at the vegetables prior to cooking them. After you've prepped each vegetable, store the piles neatly in a casserole dish or cooking sheet. This lessens the cleanup (who wants 20 mise en place bowls?) while keeping you organized.
This dish is Chinese-American "takeout" at its finest. Each noodle is coated in plenty of ginger, hoisin, and soy sauce, but because there are so many veggies and chicken pieces, it doesn't feel heavy or greasy.
3 tablespoons hoisin sauce
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
1 tablespoon fresh ginger, finely chopped
1 medium onion, halved lengthwise and thinly sliced
4 to 5 mushroom caps, thinly sliced
1/2 cup carrots, thinly sliced
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 (15-ounce) can Chinese baby corn, drained and cut in thirds, optional
1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips