Ingredients

The following ingredients have 4 Servings
  • 4 1/2 tablespoon low-sodium soy sauce
  • 3 tablespoon oyster sauce
  • 3 tablespoon hoisin sauce
  • 1 1/2 tablespoon sesame oil
  • 1/4 teaspoon five spice powder
  • 2 large chicken breasts (sliced thinly)
  • 3/4 cup low-sodium chicken broth
  • 1 1/2 teaspoon cornstarch
  • 12 ounces lo mein noodles
  • 4 1/2 teaspoon canola oil
  • 6 tablespoon Chinese rice wine or dry sherry
  • 12 ounces shiitake mushrooms (stemmed and halved if small or quartered if large)
  • 1/2 head napa cabbage (cored and sliced into 1/2-inch thick pieces (about 6 cups))
  • 8 scallions (white parts sliced thin, green parts cut into 1-inch pieces)
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic (minced)
  • 1 teaspoon Sriracha sauce

Instruction

  • Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in a bowl. Measure 1/4 cup of the sauce mixture and place it into a separate bowl and stir in the sliced chicken. Cover and refrigerate for 30 minutes. Whisk chicken broth and cornstarch into the remaining sauce mixture.
  • In a large pot, bring water to a boil and cook pasta until al dente. Drain pasta and set aside.
  • In a large wok or dutch oven over high heat, add 1 1/2 tsp. of canola oil. Add half of the chicken and cook until slightly browned but not fully cooked through, about 2 minutes. Stir in 3 tbsp. of rice wine and cook until liquid is nearly evaporated, about 1 minute. Transfer to a clean bowl. Repeat with the other half of the chicken and 1 1/2 tsp. canola oil and remaining 3 tbsp. rice wine.
  • Wipe the wok/pot clean and add remaining 1 1/2 tsp. canola oil to the wok/pot over high heat. Add mushrooms and cook until slightly browned, 4-6 minutes. Then stir in cabbage, scallions, ginger, and garlic. Cook until fragrant and cabbage has wilted.
  • Whisk in the remainder of the sauce you set aside earlier. Stir in the cooked chicken (and add the accumulated juices) and simmer until sauce has thickened slightly and chicken is completely cooked through and heated. Stir in cooked pasta and Sriracha.
  • Serve hot.
  • Store in an airtight container in the fridge for up to 1 week.