Chicken Lo Mein

I am planning to post more recipes on the blog again, it’s the easiest way for me to keep track of and find recipes I like with my personal tweaks. One of my goals this year is to introduce the girls to more Asian food. We usually eat it and serve them something else. This was a successful first step, Kate ate all of hers, and Lexi ate a good bit as well. This is enough for 5-6 adults as a complete meal, more if you did a side salad, etc. But I wanted to make extra because I figured the leftovers would be awesome and they were.

CHICKEN LO MEIN
12 oz lo mein noodles (in the asian section of the grocery store, can also use linguine)
2 Tbs. canola oil
2 b/s chicken breasts, cut into bite sized pieces
at least 1/2 large sweet onion
1 red pepper
1 yellow pepper
3-4 carrots
1 cup snow peas
6-8 ounces mushrooms (of your choice)
3 cloves garlic
1/3 cup chicken broth
3 Tbs. soy sauce
2 Tbs. oyster sauce (also found in the asian section)
2 Tbs. sesame oil

Prepare the noodles according to package instructions. Rinse with cold water and set aside.

Julienne all the veggies (cut them into long, thin strips.) Heat up 1/2 Tbs of the canola oil in a wok or large skillet over medium-high heat. Cook the chicken until browned and cooked through. Set aside in a large bowl. Turn the heat to medium. Start cooking the vegetables in the wok starting with the peppers and onions. They only need a minute or two (should still be fairly crisp.) Add more oil as you need it. Follow with carrots, snow peas, and then mushrooms. Add the garlic for 30 seconds at the end of the mushrooms. As each finishes add it to the bowl of chicken.

Mix the sauce (broth, soy and oyster.) Add the noodles to the wok, toss with the sauce, add the vegetables and chicken, toss together. Reheat up a bit if you prefer it warmer. Toss with the sesame oil to finish and serve.

This is a basic kid-friendly recipe, and not spicy at all. You can adjust the sauce to your taste, use more, etc. Consider adding fresh grated ginger or red pepper flakes.