Chicken Lo Mein

01Method

1. 1

   Combine the chicken pieces with the egg, half the cornstarch, and sesame oil in a bowl; toss to coat evenly.

2. 2

   Bring a large pot of water to a boil. Cook the noodles until tender, about 4 minutes, then drain and rinse under cold running water to halt cooking.

3. 3

   Heat half the vegetable oil in a wok over high heat. Add the frozen vegetables and stir-fry until softened, about 3 minutes. Remove with a slotted spoon and set aside.

4. 4

   Pour the remaining vegetable oil into the wok. Add the coated chicken and stir-fry until cooked through with no pink remaining, about 5 minutes. Remove with a slotted spoon and set aside.

5. 5

   Whisk the remaining cornstarch with the cold water until smooth, then pour into the wok. Add the chicken broth, soy sauce, and oyster sauce; cook over medium heat for about 3 minutes, stirring, until the sauce begins to thicken.

6. 6

   Return the vegetables and chicken to the wok and toss until everything is evenly coated in the sauce. Remove from heat and rest for 3 minutes. Serve over the noodles.