Blackstone Griddle: Chicken Lo Mein

 

I've been noticing several social media posts lately for lo mein prepared on the Blackstone griddle.  Since that's one of my most favorite menu items at Chinese restaurants, I knew I wanted to give it a try myself.

Thanks for the Waltwins for this recipe.  If you have a Blackstone and you haven't checked out their multitude of recipes for the Blackstone griddle, you're missing out!

Here is their recipe for Chicken Lo Mein which they adapted from Jet Tila!   Their recipe calls for 1/4 pound of baby bok choy.  I didn't have that one hand, so I substituted a half cup of frozen green peas which I thawed while prepping the other ingredients.

For the sauce:

1/4 cup chicken broth or stock

3 T. oyster sauce

1 T. soy sauce

1 t. cornstarch

1 t. sesame oil

Stir together the sauce ingredients and set aside.

For the cook:

3 T. vegetable oil (for the griddle)

4 t. grated fresh ginger

2 t. minced garlic

1 lb. chicken breast thinly sliced into bite sized pieces

8 oz. wide lo mein noodles (boiled for 4 minutes and drained)

1/2 cup julienned carrots

1/2 cup green peas

3 green onions, sliced on the diagonal

Heat griddle to medium and add the oil.  Using a metal spatula, spread the oil over the griddle.  Once you see white smoke, add the ginger and the garlic and cook until light brown and fragrant, about 20 seconds.  Stir in the chicken and cook until medium, about 1 minute. 

Add the carrots and peas (or bok choy), and noodles, and cook until tender, about 1 minute.

Stir the sauce and pour it directly over the chicken lo mein, and incorporate all ingredients well.

Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken.  Transfer to a serving platter, and garnish with green onions and red pepper flakes, if desired.  Serve immediately.

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