I don’t own a wok. I kind of wish I had one, but so far, my cast iron skillet has been able to handle any of the recipes that I have wanted to make.
Maybe if I had a bigger kitchen I would buy one… but for now, my skillet works just fine, and it will work for you too. If you have a wok, then I would use the wok for this recipe.
Any kind of pasta or noodle dish goes super quick in our home. If we don’t eat everything for dinner, we will usually finish it within 48 hours. With that being said, this recipe is a double recipe for most people, so feel free to cut the ingredient list in half.
simple chicken lo mein
4 c chicken, cut into thin strips
4 T extra virgin olive oil, divided
4 c shredded cabbage
4 clove garlic, grated
2 T white wine
1/8 c low sodium soy sauce
3 T sesame oil
1 T sugar
30 ounces of Hokkien precooked noodles (usually come in 15 ounce packs)
4 scallions, sliced thin
Season chicken with salt and pepper. Heat 2 tablespoons of extra virgin olive oil in a wok or cast iron skillet over medium high heat. Cook chicken, and then remove with slotted spoon. Place chicken on a plate and set aside.
Add 2 more tablespoons of extra virgin olive oil to the wok or skillet. Add the cabbage and garlic. Cook for a couple of minutes, until the cabbage softens. Pour in the wine and cook 3 more minutes.
Stir in the soy sauce, sesame oil, and sugar. With the heat still on, add the noodles to the wok or skillet and toss to combine. Return the chicken to the skillet and add the scallions. Toss again. Enjoy!