Step by step

Method

10 steps

1. 1

   Stir the chicken broth, beef broth, soy sauce, brown sugar, cornstarch, garlic, hot sauce, sesame oil, ginger, and red pepper flakes in a measuring cup. Pour ¼ cup into a bowl for the chicken and keep the rest nearby.

2. 2

   Pat the chicken dry, season with salt and pepper, and cut it into bite-size pieces. Toss it with the reserved sauce and let it stand while you slice the vegetables and bring a pot of salted water to a boil.

3. 3

   Heat the peanut oil in a large skillet or wok over medium-high. Add the chicken in one layer and leave it undisturbed for about 3 minutes. Toss and cook 2–3 minutes more, until golden and 165°F. Transfer it to a plate.

4. 4

   Pour the white wine into the same skillet over medium heat. Scrape up the browned bits and reduce by half, about 2 minutes, until the sharp wine smell fades.

5. 5

   Boil the lo mein noodles for 1 minute less than the package time. They should still have a firm bite. Drain them and do not rinse.

6. 6

   While the noodles cook, add the vegetables to the skillet with a little more oil if needed. Stir-fry about 3 minutes, until bright and just tender.

7. 7

   Pour in the remaining sauce and bring it to a boil, then lower the heat. The sauce should turn glossy and lightly thicken.

8. 8

   Add the noodles a handful at a time, tossing with tongs until coated. Use only as many as the skillet can sauce well; they keep absorbing liquid as they sit.

9. 9

   Return the chicken and its juices. Toss for 1–2 minutes, until hot throughout. Taste before adding more soy sauce.

10. 10

    Top with sliced green onion, sesame seeds, or chili oil and serve hot.