Chicken Lo Mein

We love having this when we feel like Chinese. I adapted the veggies to suit my kids' tastes, so feel free to throw in whatever your family likes. The changes I make are in red. The best thing about this recipe is that it makes a ton, and tastes even better the next day!

Chicken Lo Mein

adapted from My Kitchen Cafe

12 ounces Chinese Lo Mein noodles or linguine pasta (I use whole wheat linguine)
2 skinless, boneless chicken breasts
Stir-fry Sauce (recipe follows)
1 tablespoon vegetable oil
1 large onion
1 1/2 cups shredded carrots
1 cup sliced fresh mushrooms (I do 1/2 cup)
1/2 cup celery, sliced

1/2 cup snow peas

1 cup broccoli florets, steamed until just barely tender

Unsalted dry roasted peanut halves (optional)

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 (celery and snow peas) 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).

Stir-Fry Sauce

(I sometimes double this, depending on how many veggies I end up throwing in)
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.