P.F. Chang’s Copycat Kosher
Chicken Lo Mein
Copycat Kosher CHICKEN LO MEIN
Adapted from P.F. Chang's
8 ounces dry spaghetti or lo mein noodles
3 tablespoons soy sauce
1/2-cup chicken broth
Pinch of red pepper flakes
6 tablespoon canola oil or peanut oil, divided
2 large chicken breasts cut into strips
salt & pepper
2 large carrot, thinly sliced
2 large celery stalk, thinly sliced
8 ounces. mushrooms, sliced
2 cups broccoli florets
4 scallions, chopped
Cook noodles in a large pot of salted boiling water, al dente. Drain, then set aside.
Whisk soy sauce, chicken broth, and red chili pepper flakes in a small bowl.
Season chicken with salt & pepper. Heat an electric wok, a stovetop wok or large fry pan to 375 degrees, add 2 Tablespoons of oil. Then add chicken and cook until no longer pink in the center. Remove and set aside.
Heat another 2 tablespoons oil in the wok: add carrots and celery. Sauté until slightly tender. Add remainder of oil; add mushrooms, broccoli, and green onion. Cook until vegetables are tender, about 3-5 minutes. Add cooked chicken and noodles back into the wok. Pour in sauce, then mix together well until all ingredients are coated with sauce and hot; about 1 minute-- serve.
For parve version, omit chicken and substitute vegetarian broth for chicken broth.
For meat version, use left over steak, cut in strips
Serves about 4
Recipe:Kosher, meat or parve