Smoked Chicken Lo Mein

Cook Time

120 mins

Cooking Method

Smoking

Cuisine

Chinese

Difficulty

Moderate

Prep Time

30 mins

Servings

4 – 6



Ingredients


2 cup Broccoli

¼ cup Chicken Stock

6 - 8 Chicken Thighs, boneless, skinless

1 tbsp Chili Flakes

1 tsp Cornstarch

4, Chopped Garlic Cloves

3 tbsp Hoisin Sauce, divided

Knob of Fresh Ginger, grated

1, thin Red Bell Peppers, Sliced

1 tbsp Rice Wine Vinegar

8 Scallions, sliced

1 ½ tbsp sesame oil, divided

1 tbsp, toasted Sesame Seeds

3.5 oz Shitake Mushrooms, sliced thin

8 oz Snow Peas

3 tbsp Soy Sauce

2 tbsp Sweet Chili Sauce

3 tbsp Vegetable Oil

1 lb Vermicelli Noodles, or Linguini, cooked and drained



Cooking Instructions


Your favorite takeout dish gets a wood-fired upgrade with this Smoked Chicken Lo Mein. Tender chicken thighs are marinated in a flavorful Asian sauce, then smoked on the Pit Boss Platinum Series KC Combo until beautifully golden. Chop them up and toss them with heaps of vermicelli pasta, peppers, shitake mushrooms, snow peas, and a sweet and spicy sauce right on the griddle. Makes a great date night dish for two.


Wood Pellet Recommendation

In order to not overpower the sophisticated mix of ingredients in this dish, it is recommended to use a hardwood with lighter aromas such as our Fruitwood Blend which mixes Apple, Cherry, and Maple hardwoods.

  1. In a large bowl, whisk together rice wine vinegar, 1 tablespoon of Hoisin sauce, and 1 tablespoon of sesame oil. Toss chicken to coat and allow to marinate for 1 hour.
  2. Fire up your Pit Boss Platinum Series KC Combo and preheat to 225° F. If using a gas or charcoal grill, set it for low, indirect heat. Place chicken directly on the grill grate and smoke for 1 ½ to 2 hours, or until the internal temperature reaches 165° F. Remove it from the smoker, cover with foil, and rest for 10 minutes, then slice thin and set aside.
  3. In a glass measuring cup whisk together 2 tablespoons of Hoisin sauce, soy sauce, sweet chili sauce, chicken stock, ½ tablespoon of sesame oil, and cornstarch. Set aside.
  4. Preheat griddle to medium flame, then add oil. Working quickly, sauté ginger and garlic for 15 seconds, then add bell pepper and mushrooms and continue cooking for another minute, then add in snow peas and slaw. Toss in cooked pasta, chicken, scallions, and pour sauce over. Cook for one minute until sauce thickens and is well incorporated.
  5. Transfer to platter and serve hot. Sprinkle with chili flakes and sesame seeds, if desired.


Special Tools


  • Aluminum Foil
  • Glass Measuring Cup
  • Large mixing bowl
  • Metal Sheet Tray
  • Whisk


Bigger. Hotter. Heavier. Tip


If you’re not feeling chicken thighs, you can replace with Shrimp, Steak, or just about any meat to use in the versatile dish.



Diet Info


  • Flexible Dieting


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