Chicken Shiitake Lo Mein

There’s no need for take-out when you can make a great dish like Chicken Shiitake Lo Mein at home.  You can prepare the chicken and marinate it earlier in the day if that better fits your schedule too.  Chicken Shiitake Lo Mein is easy to prepare, makes an impressive presentation and is so tasty that it will find its way onto your regular dinner menu.  You may also like our Beef with Bell Peppers and Tomatoes too.

Prep Time: 45 minutes, Total Time: 90 minutes excluding marinating time. Serves 4.

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Ingredients:

• 1 to 1 ½ lbs. skinless, boneless Chicken Breast
• 5 tsp granulated Sugar, divided
• 3 Tbs Rice Wine Vinegar, divided
• ½ cup Soy Sauce, divided
• 1 cup low-salt or no-salt Chicken Broth
• 1 Tb Sesame Oil
• 1 tsp ground Black Pepper
• 2 Tbs Cornstarch
• 2 Tbs minced fresh Ginger root or crushed Ginger
• 2 Tbs minced Garlic
• ½ lb fresh Shiitake Mushrooms
• 10 Green Onions, trimmed
• 14 oz Linguine or Fettuccine pasta or wide Rice Noodles or Shirataki Fettuccine noodles
• 2 tbs Cooking Oil, divided

Preparation:

1. Slice the chicken very thinly, then into strips.
2. In a mixing bowl, combine 2 ½ teaspoons sugar, 1 ½ tablespoons rice wine vinegar and ¼ cup soy sauce. Stir to mix, add the chicken and stir again to mix the marinade with the chicken. Cover and marinate in the refrigerator for at least 1 hour or longer.
3. In a large bowl, prepare the sauce by combining the ground black pepper, 2 ½ teaspoons of sugar and cornstarch and mix together. Add the chicken broth, sesame oil, 1 ½ tablespoons of rice wine vinegar and ¼ cup of soy sauce. Stir well and set aside.
4. Cut 6 green onions into the ½-inch length pieces sliced diagonally, then slice the remaining 4 green onions into very thin rounds, placing the different cuts into separate bowls. 
5. Twist the stems off the shiitake mushrooms and discard them. Slice the shiitake mushroom caps into ¼-inch wide strips and add to the bowl with the ½-inch long green onion pieces.
6. Cook the pasta or noodles according to package directions, drain and set aside.
7. While the noodles cook, remove the chicken from the marinade to a separate bowl.  Pour the marinade into the bowl with the sauce.
8. Heat 1 tablespoon of the cooking oil in a wok or large, deep frying pan over a high heat. When the oil is very hot, add the chicken and stir-fry until browned. Transfer the cooked chicken to a bowl.
9. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and garlic and stir-fry for 1 minute. Add the combined shiitake mushrooms and green onions to the pan and stir-fry for 3 to 5 minutes. Add the sauce mixture and then the chicken, with any juices, to the pan. Simmer until the sauce begins to thicken. 
10. Add the cooked noodles to the pan and toss gently, coating everything well with the sauce and remove from the heat.
11. Serve Chicken Shiitake Lo Mein immediately either on a platter or into individual deep bowls, garnishing with the thinly sliced green onion rounds.