Peanut Chicken Lo Mein

Recipe View Prepare the Peanut Sauce: In a mixing bowl, whisk together the soy sauce, peanut butter, vegetable oil, sugar, rice wine vinegar, and sesame oil until the sauce is smooth and well combined. Set aside. (5 minutes)

Recipe View Cook the Noodles: Bring a large pot of lightly salted water to a rolling boil. Add the chow mein noodles and cook according to package directions, usually around 12 minutes, or until they are cooked through but still firm to the bite. Drain well and set aside. (15 minutes)

Recipe View Sauté the Chicken: Heat 2 teaspoons of vegetable oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Add the cubed chicken, minced garlic, and minced ginger. Sauté, stirring frequently, until the chicken is cooked through and no longer pink in the center, approximately 5-10 minutes. Remove the chicken mixture from the skillet with a slotted spoon and transfer to a bowl. Leave the drippings in the skillet. (12 minutes)

Recipe View Sauté the Mushrooms: Add the remaining 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil to the skillet with the chicken drippings. Add the thinly sliced cremini mushrooms and sauté until they are fragrant and slightly softened, about 15-30 seconds. (2 minutes)

Recipe View Combine and Finish: Return the cooked chicken mixture to the skillet with the mushrooms. Add the drained noodles, bean sprouts, chopped green onion, and the reserved peanut sauce. Gently combine all the ingredients, lifting and turning with tongs until everything is evenly coated with the sauce. Cook until the sauce is heated through and the noodles are well-coated, about 1 minute. (5 minutes)

Recipe View Garnish and Serve: Remove the skillet from the heat and garnish generously with freshly chopped cilantro. Serve immediately and enjoy!