I love Chinese Take-Out. Who doesn’t? It’s the perfect combination of comfort, filling and affordability. At least it used to be. As with everything these days, Chinese take-out has felt the price increases as well. And look, I get it, everyone has to earn a living and with the cost of ingredients going up, the cost of menu items does too.
That being said… I refuse to pay $20 for one take-out meal. It's kind of absurd. Especially when we are all MORE than capable of making great-tasting take-out at home. Yes, I know that's an oxymoron.
The beauty of cooking is that so many things are possible as long as you have the building blocks of a recipe. Highlighting what makes a dish taste the way it does and then filling in the blanks around it with cheaper alternatives. For this one, we are taking a page out of Jet Tila’s book. He recommends using spaghetti or even fettuccine to mimic Lo Mein and other Chinese take-out classics.
So to accomplish the goal, we are leaning heavily into the sauce to flavor this dish. Oyster sauce is going to give us that classic take-out flavor while tossing the noodles in sesame oil gives you more depth to the dish overall. The chicken thighs are actually the preferred poultry for this one as the higher fat content will make a smoother, thicker sauce and the extra salt will add huge dimensions of flavor overall.
No shade to your local Take-Out spot, but once you see how easy (and delicious) it is to do it at home… you may not order take-out again…
Estimated Time: 40 min
Serves: 6-8
Ingredients:
1 lb spaghetti
1 lb boneless, skinless chicken thighs, thinly sliced
3 cups green cabbage, thinly sliced
2 medium carrots, julienned
1 small onion, thinly sliced
3 cloves garlic, minced
½ tsp ground ginger
2 tbsp vegetable oil
1 tsp toasted sesame oil for pasta
3 tbsp soy sauce
3 tbsp oyster sauce
½ cup hot water
1 chicken bouillon cube
1 tbsp brown sugar
1 tsp toasted sesame oil for sauce
2 tsp cornstarch
From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work
