What’s better than Chinese take-out?
That was not rhetorical, there really is something better!
Homemade Chinese food right from a skillet (or wok) in your kitchen.
The flavor of this stir fry is unbelievable! The original recipe is quite SPICY, so I adjusted that. Here are the measurements and notes I use that differ slightly from the original:
1/4 teaspoon red pepper flakes
1/2 Tablespoon sriracha
2 boneless chicken breasts
WIDE Lo Mein noodles
No added salt
I also simplified the method, to use fewer dishes/pans, etc. So pop over to Baker by Nature for this genius recipe. I’ll also leave my method and adjustments here for you to cross reference 🙂
- In a small bowl, whisk together the sesame oil, hot sauce, garlic, soy sauce, water, brown sugar, ginger and cornstarch; set aside.
- Bring a large pot of salted water to a boil; add the broccoli. Blanch the broccoli for 3-4 minutes, set aside.
- Begin boiling more water for the Lo mein.
- In a large skillet melt 1 tablespoon of butter over medium-low heat. Add the crushed red pepper to the butter, and once it’s completely melted whisk in the eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside.
- Add the olive oil to the skillet over medium-high heat. Add the chicken and brown it on both sides. Add carrots and snow peas to the pan and stir fry until just charred; about 3 minutes.
- Reduce heat to medium and add the broccoli and sauce. Stir to coat ingredients and cook for about 5 minutes, or until the sauce has thickened.
- Meanwhile, make the Lo mein according to package (aim for al dente)
- Add drained noodles to the skillet along with the cooked egg. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Top the noodles with the sliced green onions and serve at once!
If you missed it, check out our previous stops around the world:
Don’t forget to Pin this for later!