Chicken Lo Mein

Step 1

Fill a large pot with water and place it over high heat to bring to a boil, about 8 minutes. You'll see big bubbles rolling across the surface when it's ready.

Step 2

Place the chicken breast on a cutting board and slice it horizontally into three thin layers. Then cut each layer crosswise into 1/2-inch-wide strips, like cutting ribbon noodles.

Step 3

In a small bowl, stir together the soy sauce, minced ginger, and minced garlic until well mixed.

Step 4

If any vegetables are large, chop them into bite-sized pieces about the size of a grape or smaller.

Step 5

Add the noodles to the boiling water and stir gently to separate them. Cook for 4 minutes, or until they bend slightly when you fold one noodle with a fork but still have firmness in the center.

Step 6

Drain the noodles in a colander, rinse with cold water until no longer steaming, then set them aside in a bowl.

Step 7

Place a 12-inch skillet over medium-high heat and add 2 tablespoons of oil. Wait 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 8

Add the chicken strips to the hot oil and let them cook undisturbed for 2 minutes until the bottom surface turns golden-brown, like the color of caramel.

Step 9

Stir the chicken and cook for 2 more minutes, stirring once every 30 seconds, until no pink remains inside when you cut a thick piece in half.

Step 10

Add the vegetables to the skillet and stir constantly for 2 minutes until they turn bright in color and soften slightly when you press them with the spoon.

Step 11

Pour the soy sauce mixture into the skillet and stir for 30 seconds until the chicken and vegetables are evenly coated.

Step 12

Add the drained noodles to the skillet and toss continuously with two forks or spoons for 2 minutes until every noodle is coated with the sauce and the dish is steaming hot.

Step 13

Divide the lo mein between two bowls or plates and serve immediately while hot.