Chicken Lo Mein

Recipe View 1 hrs In a medium bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar, and 1/4 cup soy sauce. Mix well to coat. Cover and marinate in the refrigerator for at least 1 hour. (Marinating time: 1 hour+)

Recipe View 5 mins In another medium bowl, whisk together the chicken broth, water, sesame oil, ground black pepper, remaining sugar, vinegar, and soy sauce. In a separate small bowl, dissolve the cornstarch with a small amount of this mixture, then slowly whisk the slurry into the larger bowl. Set aside. (Prep time: 5 minutes)

Recipe View 10 mins Cook the linguine according to package directions. Drain and set aside. (Cooking time: 8-10 minutes)

Recipe View 5 mins Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and stir-fry for 4-5 minutes, or until browned and cooked through. Transfer the chicken and any accumulated juices to a warm plate. (Cooking time: 4-5 minutes)

Recipe View 1 mins Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms, and green onions, and stir-fry for 30 seconds, until fragrant. (Cooking time: 30 seconds)

Recipe View 2 mins Pour in the reserved sauce mixture and bring to a simmer. Add the cooked chicken (with juices) and simmer until the sauce begins to thicken slightly, about 2 minutes. (Cooking time: 2 minutes)

Recipe View 2 mins Add the cooked linguine to the wok and toss gently to coat everything evenly with the sauce. Serve immediately. (Cooking time: 1-2 minutes)