Craving that delicious, saucy takeout flavor right at home? Look no further! This recipe delivers tender halal chicken, crisp vibrant vegetables, and perfectly coated noodles in a savory, aromatic sauce. It's an incredibly satisfying dish that's surprisingly simple to master, bringing the bustling flavors of Asian cuisine to your dinner table in under 30 minutes.
📜 Ingredients
Halal Chicken Breast, cut into thin strips, 1 pound
Dried Lo Mein Noodles (or Udon/Spaghetti), 8 ounces
Broccoli Florets, 1 cup
Carrots, julienned, 1/2 cup
Yellow Onion, thinly sliced, 1/2 medium
Celery Stalk, diagonally sliced, 1
Garlic, minced, 2 cloves
Fresh Ginger, grated, 1 teaspoon
Sesame Oil, 1 tablespoon, plus more for drizzling
Vegetable Oil (or other neutral oil), 2 tablespoons
For the Marinade:
Halal Soy Sauce, 1 tablespoon
Cornstarch, 1 teaspoon
Black Pepper, 1/4 teaspoon
For the Lo Mein Sauce:
Halal Soy Sauce, 3 tablespoons
Halal Oyster Sauce Alternative (or mushroom stir-fry sauce), 2 tablespoons
Brown Sugar, 1 tablespoon
Sesame Oil, 1 teaspoon
Water or Halal Chicken Broth, 2 tablespoons
Cornstarch, 1 teaspoon
📝 Instructions
- Prepare Noodles: Cook the lo mein noodles according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and toss with a little sesame oil. Set aside.
- Marinate Chicken: In a medium bowl, combine the chicken strips with 1 tablespoon halal soy sauce, 1 teaspoon cornstarch, and 1/4 teaspoon black pepper. Mix well and let sit for 10-15 minutes.
- Whisk the Sauce: In a small bowl, whisk together all Lo Mein Sauce ingredients: 3 tablespoons halal soy sauce, 2 tablespoons halal oyster sauce alternative, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 2 tablespoons water or halal chicken broth, and 1 teaspoon cornstarch. Set aside.
- Cook Chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove chicken from the pan and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon vegetable oil to the wok. Add minced garlic, grated ginger, and sliced yellow onion. Stir-fry for 1 minute until fragrant. Add the broccoli florets, julienned carrots, and diagonally sliced celery. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
- Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Add the cooked noodles. Pour the prepared Lo Mein Sauce over everything. Toss gently but thoroughly to coat all the noodles, chicken, and vegetables evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and everything to heat through.
- Serve: Transfer the steaming chicken lo mein to a serving platter. Drizzle with a little extra sesame oil if desired and serve hot. Enjoy your delicious homemade creation!
💡 Chef's Tips
- Veggie Power: Feel free to customize your vegetables! Bell peppers, snap peas, mushrooms, or baby corn would all be wonderful additions. Ensure they are cut similarly for even cooking.
- Noodle Know-How: For the best texture, don't overcook your noodles initially. They will continue to cook slightly when combined with the hot sauce and other ingredients, ensuring they remain perfectly al dente.
- Halal Oyster Sauce Alternative: If you can't find a halal-certified oyster sauce, a good quality mushroom stir-fry sauce or vegetarian "oyster" sauce works perfectly, offering a similar umami depth to the dish.
