Chicken Lo Mein

Easy Chicken Lo Mein

adapted from my kitchen cafe

12 ounces Chinese Lo Mein noodles or linguine pasta (I used whole wheat linguine cooked until barely al dente)

2 skinless, boneless chicken breasts

Stir-fry Sauce (recipe follows)

1 tablespoon vegetable oil(I used olive oil)

1 large onion

1 1/2 cups shredded carrots

1 cup sliced fresh mushrooms

1 cup broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)Unsalted dry-roasted peanut halves (optional)

Stir-Fry Sauce

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon minced garlic

1 tablespoon rice wine vinegar or distilled white vinegar

1 tablespoon ketchup

2 teaspoons chopped ginger

1 teaspoon dark sesame oil

Whisk all of the ingredients together in a 1-quart bowl.

Cook the noodles according to package directions. Meanwhile, continue with the recipe, and when the noodles are done, drain and set aside.Make the stir-fry sauce and set aside.

Heat the oil in an extra-deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. While the onion cooks, slice the chicken into strips about 1/4-inch wide. Add the chicken to the skillet. Raise the heat to medium-high and stir occasionally.While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Stir-fry the mixture until the chicken is no longer pink.

Immediately add the stir-fry sauce and noodles. Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly. Serve, garnished with peanut halves (if using - I did not).