Crispy fried chicken bites tossed in a vibrant sweet and tangy sauce with crunchy bell peppers and onions. This popular Indo-Chinese dish is a perfect balance of flavors, making it a homemade takeout favorite that's ready in under an hour.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
515cal
33gprotein
33gcarbs
28g
Ingredients
500 g boneless chicken (cut into 1-inch cubes)
3 tbsp cornflour (divided, 2 tbsp for marinade and 1 tbsp for slurry)
2 tbsp all-purpose flour (for the chicken marinade)
1 pc egg (lightly beaten)
2 tbsp soy sauce (divided, 1 tbsp for marinade and 1 tbsp for sauce)
A classic Chinese-American takeout favorite made right at home! This dish features tender egg noodles tossed in a savory sauce with a trio of juicy chicken, tender beef, and succulent shrimp, all stir-fried with a colorful medley of crisp vegetables. It's a complete, satisfying meal that comes together faster than delivery.
About Sweet and Sour Chicken with Combination Lo Mein
Tangy sweet and sour chicken with savory lo mein – a soul-satisfying, kid-approved dinner!
This chinese_american dish is perfect for dinner. With 1319.0900000000001 calories and 80.46000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp vegetable oil (for the stir-fry)
4 clove garlic (finely chopped)
1 inch ginger (finely chopped)
1 pc onion (medium, cut into 1-inch squares and petals separated)
1 pc bell pepper (medium, any color, cut into 1-inch squares)
3 tbsp tomato ketchup
2 tbsp rice vinegar
2 tbsp sugar (adjust to taste)
0.5 cup pineapple juice (unsweetened)
0.5 cup pineapple chunks (canned or fresh)
2 tbsp water (for cornflour slurry)
2 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Marinate the Chicken (15 minutes)
In a medium bowl, combine the chicken cubes, ginger garlic paste, 1 tbsp soy sauce, black pepper powder, and salt. Mix well to coat.
Add the beaten egg, 2 tbsp cornflour, and all-purpose flour to the bowl. Stir until each piece of chicken is evenly and thoroughly coated in the batter.
Set aside to marinate for at least 15 minutes.
2
Deep-Fry the Chicken (8-10 minutes)
Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, a small drop of batter should sizzle and rise to the surface immediately.
Working in small batches, carefully place the marinated chicken pieces into the hot oil, ensuring not to overcrowd the pan.
Fry for 4-5 minutes per batch, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Use a slotted spoon to remove the chicken from the oil and let it drain on a wire rack to maintain crispiness.
3
Prepare the Sweet and Sour Sauce (2 minutes)
In a small bowl, whisk together the tomato ketchup, remaining 1 tbsp soy sauce, rice vinegar, sugar, and pineapple juice. Set this sauce mixture aside.
In a separate small bowl, mix the remaining 1 tbsp of cornflour with 2 tbsp of water until a smooth, lump-free slurry is formed.
4
Stir-Fry Vegetables and Sauce (5 minutes)
Heat 2 tbsp of vegetable oil in a clean wok or large skillet over high heat.
Add the chopped ginger and garlic and stir-fry for 30 seconds until fragrant.
Add the diced onion and bell pepper squares. Stir-fry for 2-3 minutes until they are vibrant and crisp-tender.
Pour the prepared sauce mixture into the wok and bring it to a vigorous simmer.
5
Combine and Serve (3 minutes)
Give the cornflour slurry a quick stir and pour it into the simmering sauce. Cook, stirring constantly, for about 1 minute until the sauce thickens and becomes glossy.
Add the fried chicken and pineapple chunks to the wok.
Gently toss everything together for 1-2 minutes to ensure the chicken and pineapple are fully coated in the luscious sauce.
Garnish with chopped spring onion greens and serve immediately with steamed rice or noodles.
804cal
48gprotein
100gcarbs
25gfat
Ingredients
16 oz Lo Mein Noodles (Fresh egg noodles are preferred)
5 oz Boneless Skinless Chicken Breast (Thinly sliced against the grain)
5 oz Flank Steak (Thinly sliced against the grain)
5 oz Large Shrimp (Peeled and deveined)
1 tbsp Cornstarch (For marinating the meat)
5 tbsp Soy Sauce (Divided: 1 tbsp for marinade, 4 tbsp for sauce)
2 tbsp Oyster Sauce
1 tbsp Toasted Sesame Oil
1 tbsp Shaoxing Wine (Or dry sherry)
1 tsp Granulated Sugar
0.5 tsp White Pepper
4 tbsp Canola Oil (Divided for cooking)
4 cloves Garlic (Minced)
1 inch Ginger (Peeled and minced)
2 cups Green Cabbage (Thinly shredded)
1 medium Carrot (Julienned)
1 medium Red Bell Pepper (Thinly sliced)
1 cup Shiitake Mushrooms (Sliced)
1 cup Bean Sprouts (Rinsed)
4 stalks Green Onions (Chopped, whites and greens separated)
Instructions
1
Prepare Ingredients (Mise en Place)
In a medium bowl, combine the sliced chicken and beef. Add 1 tbsp soy sauce and 1 tbsp cornstarch, tossing to coat well. Let it marinate for at least 15 minutes.
In a small bowl, whisk together the remaining 4 tbsp soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, and white pepper to create the sauce. Set aside.
Cook the lo mein noodles according to package directions until al dente. Drain, rinse with cold water to stop cooking, and toss with 1 tsp of canola oil to prevent sticking.
Ensure all vegetables, garlic, and ginger are chopped and ready.
2
Cook the Proteins
Heat 1 tablespoon of canola oil in a large wok or skillet over high heat until shimmering.
Add the marinated beef and stir-fry for 1-2 minutes until just browned. Do not overcook. Remove from the wok and set aside.
Add another tablespoon of oil to the wok. Add the marinated chicken and stir-fry for 2-3 minutes until cooked through. Remove and set aside with the beef.
Add the shrimp to the hot wok and cook for 1-2 minutes until pink and opaque. Remove and set aside with the other proteins.
Add the remaining 2 tablespoons of oil to the wok. Swirl to coat.
Add the garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Add the carrots, red bell pepper, and shiitake mushrooms. Stir-fry for 2-3 minutes.
Add the shredded cabbage and stir-fry for another 1-2 minutes until the vegetables are crisp-tender.
4
Combine and Finish
Return the cooked noodles and all the cooked proteins (beef, chicken, shrimp) to the wok with the vegetables.
Add the fresh bean sprouts.
Pour the prepared sauce over everything.
Using tongs, toss everything together quickly and thoroughly for 1-2 minutes, ensuring the noodles and proteins are heated through and evenly coated in the sauce.
Turn off the heat and stir in the green parts of the green onions.
5
Serve
Divide the lo mein among four bowls and serve immediately while hot.
