1 tablespoon low sodium soy sauce or coconut aminos
1 tablespoon oyster sauce
1/2 tablespoon rice wine vinegar
freshly ground black pepper, to taste
For the sauce
3/4 tablespoon cornstarch
1/2 tablespoon low sodium soy sauce or coconut aminos
1/2 cup low sodium chicken broth
1 teaspoon honey
1/2 teaspoon fresh ginger, peeled and grated
freshly ground black pepper, to taste
For the Lo Mein
3 ounces chicken breast, sliced
3 ounces shrimp, peeled and deveined
4 ounces Chinese egg noodles
2 tablespoons coconut oil
1 small head of broccoli, florets only
1 cup shimeji mushrooms (or your favorite mushrooms, sliced if needed)
1 medium carrot, julienned
1/2 yellow onion, sliced
1/4 cup water
Directions
Step 1
To marinade the chicken: Place the cornstarch, soy sauce, oyster sauce, rice wine vinegar and black pepper in a large bowl. Mix well then add the sliced chicken; stir to coat. Allow to marinate for at least 25 minutes in a covered container in the refrigerator.
Step 2
Bring a medium pot of water to a boil. Cook the noodles according to package directions, drain and toss with oil to prevent clumping. Set aside.
Step 3
To make the sauce: Whisk the cornstarch, soy sauce, broth, honey, ginger and black pepper in a small bowl and set aside.
Step 4
To finish the Lo Mein: Heat a wok or large skillet over medium high heat and add 2 tablespoons of oil. Once the oil is shimmering, add the chicken and stir fry until cooked through, about 3 to 5 minutes. Transfer to a bowl and set aside.
Step 5
Stir-fry the broccoli in the same wok along with the mushrooms, carrots and onion for 7 to 8 minutes, or until the onions are softened and the mushrooms have begun to brown. Transfer the vegetables to the bowl with the chicken.
Step 6
Return the pan to medium high heat and deglaze by adding 1/4 cup of water, scraping the pan with a wooden spoon to release all of the brown bits (fond).
Step 7
Once the water has evaporated completely, add 1 tablespoon of oil. When the oil is shimmering, add the shrimp to the pan and stir fry until cooked through, about 3-4 minutes.
Step 8
Return the chicken and vegetables to the pan and toss to combine. Pour in the sauce, give a good stir then add the egg noodles and toss until well combined.
