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Chicken Lan
This is a classic stir-fried chicken noodle dish featuring tender sliced chicken marinated in a flavorful mixture, combined with fresh vegetables and a savory sauce. Ian Fujimoto shares his technique for creating this restaurant-quality dish at home, with the key being proper marination and quick cooking in a hot wok to maintain texture and flavor.
Ingredients
- 0.5 lb chicken breast
- 2 tbsp soy sauce (light)
- 1 tbsp soy sauce (dark)
- 1 tbsp Shaoxing wine
- 0.25 tsp baking soda
- 1 tbsp cornstarch
- 0.25 tsp white pepper
- 0.25 tsp salt
- 0.5 sweet onion
- 1 cup cabbage
- 0.5 cup carrots
- 2 green onions
- 1 tbsp butter sauce
- 0.5 tsp sesame oil
- 1 tbsp garlic
- 1 tbsp ginger
- 0.5 tsp sugar
- 0.125 tsp MSG
- 0.5 lb noodles
- 2 tbsp oil
- 2 quarts water
Instructions
- Slice chicken breast into thin slices and place in a bowl.
- Add soy sauce, Shaoxing wine, baking soda, cornstarch, white pepper, and salt to the chicken. Mix to marinate.
- Prepare vegetables: slice sweet onion, matchstick cut cabbage and carrots, and chop green onions into 3-inch sections. Keep green onions separate.
- Prepare sauce by combining light soy sauce, dark soy sauce, butter sauce, sesame oil, grated garlic, ginger, white pepper, sugar, and MSG. Flip the bowl as part of the recipe.
- Bring a large wok of water to a boil.
- Cook noodles for about 20 seconds, then remove and rinse under cold water.
- Add marinated chicken to the wok and cook for about 60 seconds until cooked through.
- Remove chicken and drain water from the wok.
- Add oil to the wok, then add vegetables (onion, cabbage, carrots).
- Once vegetables start to soften, add sauce around the edge of the wok.
- Toss in the noodles and cooked chicken back into the wok.
- Add green onions and toss everything together to combine.
- Serve immediately.
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