Dragon's Breath Chicken Lo Mein
Dim Sim LimDragon's Breath Chicken Lo Mein
Ingredients
For the Dragon's Breath Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch thick pieces
- 2 tablespoons cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 3 bird's eye chilies, thinly sliced (or more for extra 🔥)
- 2 tablespoons peanut oil, plus more for frying
For the Lo Mein Noodles & Vegetables
- 1 pound fresh lo mein noodles
- 2 tablespoons peanut oil
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 ounces bok choy, chopped into 1-inch pieces
- 4 ounces shiitake mushrooms, sliced
- 3 green onions, sliced into 1-inch pieces, white and green parts separated
- 1 cup bean sprouts
For the Dragon's Fire Lo Mein Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce, Lee Kum Kee, of course!
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami punch!
- 1/4 teaspoon Chef's Choice MSG, or 'yum yum' as we call it!
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional, but highly recommended!)
- 1/4 cup fresh cilantro, chopped
- as needed crispy chili oil, for an extra kick!
Instructions
- 1
Alright, let's get this party started! First, we prep our chicken. In a medium bowl, combine the sliced chicken thighs with 2 tablespoons cornstarch, 1 tablespoon light soy sauce, and 1 tablespoon Chinese cooking wine. Mix it up good with your hands – get in there! This is our secret to tender, juicy chicken. Set aside to marinate while we get everything else ready. Boom!
⏱️ 5 min
- 2
Next, let's get those noodles ready. Bring a large pot of water to a rolling boil. Add your fresh lo mein noodles and cook according to package directions, usually just 2-3 minutes until al dente. Drain immediately and rinse with cold water to stop the cooking and prevent sticking. A little drizzle of peanut oil tossed through will keep them happy. Set aside.
⏱️ 5 min•🌡️ 212
- 3
Now, for the Dragon's Fire Lo Mein Sauce! In a small bowl, whisk together the 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce (Lee Kum Kee, of course!), 1 tablespoon Chinese cooking wine, 1 teaspoon sesame oil, 1 teaspoon granulated sugar, 1/2 teaspoon chicken powder, and 1/4 teaspoon Chef's Choice MSG (that's our 'yum yum'!). In a separate tiny bowl, mix the 1 teaspoon cornstarch with 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min
- 4
Time to fire up the wok! Get your wok smoking hot over high heat. Add about 2 tablespoons of peanut oil. Once shimmering, add your marinated chicken. Spread it out in a single layer and let it sear for 1-2 minutes without moving it to get that beautiful caramelization. Then, stir-fry until cooked through and lightly golden, about 3-4 minutes. Remove the chicken from the wok and set aside. Don't crowd the wok, my friends!
⏱️ 4 min
- 5
With the wok still screaming hot, add another tablespoon of peanut oil if needed. Toss in the minced ginger, minced garlic, and sliced bird's eye chilies. Stir-fry for about 30 seconds until fragrant – oh, that aroma! Now, add the sliced yellow onion, red bell pepper, and the white parts of your green onions. Stir-fry for 1-2 minutes until they start to soften slightly but still have a bite. We want that crunch!
⏱️ 3 min
- 6
Next, throw in the bok choy and shiitake mushrooms. Continue to stir-fry for another 1-2 minutes until the bok choy wilts slightly. Now, bring back that beautiful chicken we cooked earlier and add it to the wok with the vegetables. Give it a quick toss to combine.
⏱️ 2 min
- 7
It's noodle time! Add the cooked lo mein noodles to the wok. Pour in your Dragon's Fire Lo Mein Sauce. Using tongs or a metal spatula, toss everything vigorously to ensure the noodles and chicken are evenly coated in that glorious sauce. Keep tossing for about 1-2 minutes.
⏱️ 2 min
- 8
Finally, add the bean sprouts and the green parts of your green onions. Give it one last quick toss for about 30 seconds. If you want a slightly thicker sauce, give your cornstarch slurry a quick stir and drizzle it into the wok while tossing. Cook for another 30 seconds until the sauce thickens slightly. All fire!
⏱️ 1 min
- 9
Serve this Dragon's Breath Chicken Lo Mein immediately! Garnish with fresh chopped cilantro and a generous drizzle of crispy chili oil for that extra kick and visual appeal. Now we serve! This is 10 out of 10, my friends. Enjoy the heat!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimDragon's Breath Chicken Lo Mein
For the Dragon's Breath Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch thick pieces
- 2 tablespoons cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 3 bird's eye chilies, thinly sliced (or more for extra 🔥)
- 2 tablespoons peanut oil, plus more for frying
For the Lo Mein Noodles & Vegetables
- 1 pound fresh lo mein noodles
- 2 tablespoons peanut oil
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 ounces bok choy, chopped into 1-inch pieces
- 4 ounces shiitake mushrooms, sliced
- 3 green onions, sliced into 1-inch pieces, white and green parts separated
- 1 cup bean sprouts
For the Dragon's Fire Lo Mein Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce, Lee Kum Kee, of course!
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami punch!
- 1/4 teaspoon Chef's Choice MSG, or 'yum yum' as we call it!
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional, but highly recommended!)
- 1/4 cup fresh cilantro, chopped
- as needed crispy chili oil, for an extra kick!
Instructions
- 1
Alright, let's get this party started! First, we prep our chicken. In a medium bowl, combine the sliced chicken thighs with 2 tablespoons cornstarch, 1 tablespoon light soy sauce, and 1 tablespoon Chinese cooking wine. Mix it up good with your hands – get in there! This is our secret to tender, juicy chicken. Set aside to marinate while we get everything else ready. Boom!
⏱️ 5 min - 2
Next, let's get those noodles ready. Bring a large pot of water to a rolling boil. Add your fresh lo mein noodles and cook according to package directions, usually just 2-3 minutes until al dente. Drain immediately and rinse with cold water to stop the cooking and prevent sticking. A little drizzle of peanut oil tossed through will keep them happy. Set aside.
⏱️ 5 min•🌡️ 212 - 3
Now, for the Dragon's Fire Lo Mein Sauce! In a small bowl, whisk together the 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce (Lee Kum Kee, of course!), 1 tablespoon Chinese cooking wine, 1 teaspoon sesame oil, 1 teaspoon granulated sugar, 1/2 teaspoon chicken powder, and 1/4 teaspoon Chef's Choice MSG (that's our 'yum yum'!). In a separate tiny bowl, mix the 1 teaspoon cornstarch with 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min - 4
Time to fire up the wok! Get your wok smoking hot over high heat. Add about 2 tablespoons of peanut oil. Once shimmering, add your marinated chicken. Spread it out in a single layer and let it sear for 1-2 minutes without moving it to get that beautiful caramelization. Then, stir-fry until cooked through and lightly golden, about 3-4 minutes. Remove the chicken from the wok and set aside. Don't crowd the wok, my friends!
⏱️ 4 min - 5
With the wok still screaming hot, add another tablespoon of peanut oil if needed. Toss in the minced ginger, minced garlic, and sliced bird's eye chilies. Stir-fry for about 30 seconds until fragrant – oh, that aroma! Now, add the sliced yellow onion, red bell pepper, and the white parts of your green onions. Stir-fry for 1-2 minutes until they start to soften slightly but still have a bite. We want that crunch!
⏱️ 3 min - 6
Next, throw in the bok choy and shiitake mushrooms. Continue to stir-fry for another 1-2 minutes until the bok choy wilts slightly. Now, bring back that beautiful chicken we cooked earlier and add it to the wok with the vegetables. Give it a quick toss to combine.
⏱️ 2 min - 7
It's noodle time! Add the cooked lo mein noodles to the wok. Pour in your Dragon's Fire Lo Mein Sauce. Using tongs or a metal spatula, toss everything vigorously to ensure the noodles and chicken are evenly coated in that glorious sauce. Keep tossing for about 1-2 minutes.
⏱️ 2 min - 8
Finally, add the bean sprouts and the green parts of your green onions. Give it one last quick toss for about 30 seconds. If you want a slightly thicker sauce, give your cornstarch slurry a quick stir and drizzle it into the wok while tossing. Cook for another 30 seconds until the sauce thickens slightly. All fire!
⏱️ 1 min - 9
Serve this Dragon's Breath Chicken Lo Mein immediately! Garnish with fresh chopped cilantro and a generous drizzle of crispy chili oil for that extra kick and visual appeal. Now we serve! This is 10 out of 10, my friends. Enjoy the heat!
⏱️ 1 min