Chicken Lo Mein Restaurant Style

This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.

You'll need:
8 oz. boneless skinless chicken thighs, cut into thin strips
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons oil, plus more for cooking
1 clove garlic, minced
4 cups shredded cabbage
2 medium carrots, julienned
1 tablespoon shaoxing wine or dry sherry cooking wine
16 oz. fresh lo mein egg noodles
1 tablespoon soy sauce
4 teaspoons dark soy sauce
1 teaspoon sesame oil
Pinch of salt
Pinch of sugar
2 cups mung bean sprouts
2 scallions, julienned

If using fresh lo mein noodles, be sure to follow the directions on the noodle package that you purchase. Basically boil your lo mein noodles in about 2 quarts of water until they are just cooked or al dente, dump them into a colander, give them a quick rinse in warm water and let drain thoroughly. If you’re lucky enough to find them, get the cooked lo mein noodles that are now readily available today from Asian grocery stores which don’t require boiling!! Some readers used uncooked lo mein noodles without pre-cooking them first and ruined their dish so don't make that mistake!
In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, return to the marinade bowl, and set aside.
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.