I got this recipe from My Kitchen Cafe and loved it! It WAS easy, which speaks to my heart. The sauce in it is very tasty, and brought two new seasonings into my home: oyster sauce and sesame oil (I know, pretty daring, right?). My boys even loved it, which is always important.
Easy Chicken Lo Mein
12 ounces Chinese Lo Mein noodles or linguine pasta
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
1 cup broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)
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 a large nonstick skillet over medium heat. Peel and coarsely chop the onion and add to skillet. 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.
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.
*note: The only alterations I made, which are pretty insignificant, are: 1. I didn't steam the broccoli first (saved a step) - it cooked plenty as it was stir fried and ended up being cooked just as I like it. 2. I used cashews instead of peanuts... I just prefer cashews over peanuts, and I think it was yummy. 3. I used a few dashes of ground ginger instead of fresh... I've never used fresh ginger (maybe someday).