Thai Peanut Chicken Lo Mein Recipe

Bring 2 quarts lightly salted water to a boil. Cook chow mein in the boiling water stirring occasionally until cooked through but firm to the bite about 12 minutes; drain.

Whisk soy sauce peanut butter 4 teaspoons vegetable oil sugar vinegar and 4 teaspoons sesame oil together in a bowl until smooth.

Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Saute chicken garlic and ginger in hot oil until chicken is no longer pink in the center 5 to 10 minutes. Remove chicken mixture with a slotted spoon to a bowl retaining drippings in the skillet.

Heat an additional 1 tablespoon vegetable oil and 1 teaspoon sesame oil in the skillet with the drippings; saute mushrooms until fragrant 15 to 30 seconds.

Return the chicken to the skillet; add drained chow mein noodles bean sprouts and green onion. Toss mixture to distribute chicken and vegetables throughout the noodles. Drizzle peanut sauce over the noodles and toss to coat; cook until sauce is warmed about 1 minute. Remove skillet from heat and garnish with cilantro.