“So, I swear I don’t live with you…but, can I come over for dinner?!” Lydia jokingly said to me on the phone the other day. Here’s the thing: Lydia is by far one of my biggest food blogging fans–she’s probably had, or tried 90% of the recipes listed on Clearly Delicious–and, technically, she doesn’t live with me, but she’s always present when a clearly delicious meal surfaces. This time last year, I tried bribing her with my cooking in the hopes that she might rent the empty second room in my house. I knew she couldn’t say “no” to my evening meals, and it really was quite the offer.
Although my second room is now a home office and not Lydia’s room, I still have the joy of Lydia coming around during mealtime. Technically, Lydia doesn’t live with me, but she does eat with me…weekly, regularly. And, I’d say that’s a pretty good middle ground.
This recipe for Peanut Chicken Lo Mein is one that I’ve been thinking about for weeks now. The combination of marinated Asian chicken with a nutty satisfying crunch all served over lean, healthy lo mein is enough to make any girl come over for dinner. Try this recipe with chow mein, lo mein, or vermicilli Asian noodles for a clearly delicious home-cooked Asian-inspired dish any night of the week.
Peanut Chicken Lo Mein
Technically, this recipe is my own, but the basic idea for the brown sauce comes from Jaden Hair at Steamy Kitchen. You can find the original here.
* 1 lb chicken breasts, cut into 1 inch chunks
* 1 cup peanuts, roasted, unsalted
* 1 12-oz package uncooked lo mein noodles
* 6 tablespoons soy sauce
* 6 tablespoons oyster sauce
* 6 tablespoons white wine
* 2 tablespoons sugar
* 2 tablespoons corn starch
* 2 teaspoons sesame chili oil, or regular sesame oil
* 4 tablespoons vegetable oil
* 5-6 garlic cloves crushed, minced, or pressed
* 2 1/2 cups beef stock
1.) Begin by prepping your chicken: wash and de-vein chicken breasts. Then, cut chicken into 1 inch chunks. Set aside for marinade.
2.) Prepare marinade: in a large bowl, add 2 tablespoons oyster sauce, soy sauce, and rice wine. Whisk together to fully integrate. Add sugar whisking until fully integrated. Add cornstarch and whisk until fully integrated. Now, add sesame oil with chili infusions and chicken. Mix to coat chicken completely, cover, and allow to marinate in a refrigerator for 20-30 minutes.
3.) Cook noodles according to package instructions and set aside.
4.) Heat 2 tablespoons of vegetable oil in a medium-large skillet that has been warmed over medium-high heat. Add garlic and cook until fragrant (30 seconds). Add chicken and cook until meat is done with a hint of golden brown (about 5 minutes maximum).
5.) Add the remaining vegetable oil, beef broth, remaining soy sauce, white wine, and oyster sauce. Mix to fully integrate and increase heat to high so that sauce boils.
6.) Allow sauce to simmer for 3-5 minutes, or until has reduced by 1/4. Add peanuts and stir in completely. Add lo mein noodles and mix until fully coated in sauce, chicken, and peanuts.
7.) Plate peanut chicken lo mein and enjoy! Makes 4-6 servings.Peanut Chicken Lo Mein, Google+
Written by: Helana Brigman