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East African Kuku Paka Recipe – Creamy Coconut Chicken With Charred Flavor

Honey Pepper Chicken Lo Mein With Steamed Rice - A Sweet, Spicy Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Chicken: 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
  • Lo mein noodles: 12–14 oz fresh or 10–12 oz dried
  • Rice: 1 cup jasmine or long-grain white rice (for 2–3 servings)
  • Vegetables: 1 red bell pepper, 1 small carrot, 1 small onion, 2 cups shredded cabbage or baby bok choy, 2–3 scallions, 3 cloves garlic, 1-inch knob ginger
  • Cooking oil: Neutral high-heat oil (canola, peanut, or avocado)
  • Sauces and aromatics: Low-sodium soy sauce, oyster sauce, rice vinegar, toasted sesame oil
  • Sweet and heat: Honey, freshly ground black pepper, red pepper flakes or chili-garlic sauce (optional)
  • Thickener: Cornstarch
  • Salt and sugar: As needed to balance
  • Optional add-ins: Snow peas, mushrooms, bean sprouts, broccoli florets, sesame seeds

Instructions
 

  • Cook the rice. Rinse 1 cup of rice in cool water until it runs mostly clear. Combine with 1 1/4 cups water and a pinch of salt in a small pot. Bring to a simmer, cover, and cook on low for 12 minutes. Turn off heat and rest, covered, 10 minutes. Fluff before serving.
  • Prep the sauce. In a bowl, whisk 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 2–3 tablespoons honey, 1 tablespoon rice vinegar, 1/2 teaspoon toasted sesame oil, 1/2 teaspoon red pepper flakes (optional), and 1/2 cup water. In a separate small cup, mix 2 teaspoons cornstarch with 2 teaspoons water to make a slurry. Set both aside.
  • Season the chicken. Toss sliced chicken with 1 teaspoon soy sauce, 1 teaspoon cornstarch, a pinch of salt, and 1 teaspoon oil. This quick marinade keeps the chicken tender and helps it sear nicely.
  • Prep the vegetables. Slice the bell pepper and onion thinly. Julienne the carrot. Shred cabbage or slice bok choy. Mince garlic and grate ginger. Cut scallions into 1-inch pieces.
  • Boil the noodles. Cook lo mein noodles according to package directions until just shy of tender. Drain and toss with 1 teaspoon oil to prevent sticking.
  • Sear the chicken. Heat a large wok or skillet over medium-high until very hot. Add 1 tablespoon oil. Spread chicken in a single layer and cook 3–4 minutes, stirring once or twice, until browned and just cooked through. Transfer to a plate.
  • Stir-fry the aromatics. Add another teaspoon of oil if needed. Stir-fry garlic and ginger for 20–30 seconds until fragrant. Do not let them burn.
  • Add vegetables. Toss in onion, carrot, and bell pepper. Stir-fry 2–3 minutes until crisp-tender. Add cabbage or bok choy and scallions; cook 1–2 minutes more. Keep the veggies snappy for the best texture.
  • Build the sauce. Return chicken and any juices to the pan. Pour in the sauce mixture. Bring to a simmer, then stir in the cornstarch slurry. Cook 30–60 seconds until the sauce thickens and turns glossy.
  • Add noodles and pepper. Add noodles and toss to coat thoroughly. Grind in 1–1 1/2 teaspoons freshly cracked black pepper, tasting as you go. Freshly cracked pepper gives better aroma and warmth than pre-ground.
  • Adjust and finish. Taste and adjust: add a pinch of sugar if too salty, a splash of soy if too sweet, or a touch more vinegar for brightness. Drizzle a tiny bit more sesame oil if you like. Remove from heat.
  • Serve with steamed rice. Spoon lo mein into bowls, top with sesame seeds if using, and serve with warm steamed rice on the side. Enjoy the noodles saucy and the rice clean and fluffy.