30-Minute Sriracha Chicken and Broccoli Lo Mein

30-Minute Sriracha Chicken and Broccoli Lo Mein

Spicy, saucy, and full of flavor – this Sriracha Chicken and Broccoli Lo Mein is a million times tastier than any take-out you’ve ever had! An incredibly easy and satisfying 30-minute meal!Last month we packed up all of our belongings and said a teary-eyed farewell to New York City – a place we will always love and feel lucky to have called home for 6 long, wonderful years. I have to admit though, I was ready for the move. 

Or, ready for a change, at least. One can only live in those conditions (read: necessary roommates, unavoidable cockroach confrontations, and perpetual subway traffic) for so long without needing a little break. So I’m embracing our time away from the big apple with arms flung wide open. I know we’ll be back soon enough (in fact, I’m catching the train in for the day tomorrow). And I can honestly say this upstate air is doing me worlds of good! Fresh air… peace and quiet… friendly neighbors who invite you to backyard bonfires (!!!).

Ingredients

For the Chicken and Broccoli:

• 3 cups fresh broccoli (about 2 medium-sized heads), cut into bite-sized florets
• 2 tablespoons olive oil
• 1 large boneless, skinless chicken breast, cut into 1-inch (bite sized) pieces.
• 1 tablespoon sesame oil
• 1 tablespoon Sriracha Hot Sauce
• 3 garlic cloves, minced
• 1/2 cup soy sauce
• 2 tablespoons water
• 2 tablespoons dark brown sugar
• 2 tablespoons cornstarch

For the Lo-Mein:

• (1) 8 oz. package lo mein noodles (I found them in the ethnic foods section of our grocery store)
• 2 Tbsp olive oil
• 1 tablespoon butter
• 1/2 cup shredded carrots
• 1/2 cup snow peas
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 2 large eggs, lightly beaten
• 1 Tbsp brown sugar
• 2 Tablespoons soy sauce
• 1 1/2 Tablespoons Sriracha hot sauce
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 2 green onions, sliced thinly
• Salt to taste, if needed (the soy sauce has a lot of sodium, so taste before you add any to the finished product)

Instructions

For the Chicken and Broccoli:

1. In a small bowl, whisk together the sesame oil, hot sauce, garlic, soy sauce, water, sugar, and cornstarch; set aside.
2. Prepare an ice bath for the broccoli by placing a lot of ice in a large bowl of water; set aside.
3. Bring a large pot of salted water to a boil; add the broccoli. Blanch the broccoli for 4 minutes, then immediately transfer the broccoli to an ice bath to stop the cooking process; set aside.
4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and brown it on both sides. Add the broccoli, reduce the heat to medium, and add the sauce. Stir to coat ingredients and cook for about 5 minutes, or until the sauce has thickened.
5. Meanwhile, make the Lo mein -
6. Begin a large pot of salted water to boil. Once the water reaches a full boil, add the noodles and cook according to the package directions (about 4 minutes).
7. While waiting for the water to boil, prepare the spicy sriracha sauce. In a small bowl stir together the brown sugar, soy sauce, sriracha, ginger, and sesame oil.
8. In a large skillet melt 1 tablespoon of butter over medium-low heat. Add the crushed red pepper to the butter, and once it's completely melted whisk in the eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside.
9. Add 1 tablespoon of oil to the pan and increase the heat to medium-high. Add carrots and snow peas to the pan and stir fry until just charred; about 3 minutes. Stir in the garlic and cook for one minute more.
10. Add drained noodles to the skillet along with the cooked egg and prepared sauce. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Top the noodles with the chicken and broccoli, sprinkle with the sliced green onions and serve at once!

Notes

This may take an additional 5-10 minutes depending on kitchen speed/appliances/etc.

Recipe Source:bakerbynature.com