Friday, March 2, 2012

Chicken Lo Mein

Chicken Lo Mein

8 oz lo mein noodles
Soy sauce
Sesame oil
Chicken stock
Sesame seeds
Vegetable oil
Some chicken breast – boneless, skinless
Some sliced onion
Some sliced carrot
Some sliced celery
Some sliced red pepper
Some sliced mushrooms
3-4 minced garlic cloves
Some snow peas

In a very large bowl, mix about 2 T oyster sauce + 4 T soy sauce + ½ C chicken stock + red pepper flakes + a few dashes of sesame oil.

Sautee the chicken in some veggie oil until no pink remains. Toward the end, add in the garlic and cook a bit longer. The kitchen will be smelling great right about now.  Remove from pan and set in the bowl with the sauce.

Sautee the remaining veggies in batches, beginning with the hardest ones like the onions and carrots. Keep your skillet nice and hot! Keep going until everything is cooked (but not mushy !)

End with the mushrooms and snow peas. Make lots and lots of veggies. They cook down a bit and they are essential to the dish’s success. Keep adding them to the bowl.

In the meantime, boil the lo mein noodles according to the package. Drain and add to the bowl of goodness.  

Mix all together and determine if you need more sauce.

Serve with a sprinkle of sesame seeds and a drizzle of sesame oil