chicken lo mein recipe

confession:  i'm obsessed with chinese food.

obstacle:  ann arbor has ROUGH chinese delivery selection.

solution:  this recipe.

steve and i are in money-retention mode (omg greece yay).  this means we've been doing a lot of home cooking lately, and i'd hate for any of you to miss out on the latest and greatest dinnertime deliciousness.  i'd long been intimidated by attempts to cook lo mein, but devil may care we went for it and my oh my was it good (and far easier than expected).  note: quantities are approximations as i was mostly just throwing things into a skillet.  try playing around with  the ingredients to taste.

you will need:

1-2 chicken breasts (sliced into strips)

1 lb spaghetti

3/4 cup matchstick sliced carrots

1/4 cup chopped scallions

1/4 cup diced onion

1 cup diced baby bella mushrooms

1 tsp pre-minced garlic (about 3 cloves)

olive oil

sesame oil

1 tbsp rice vinegar

1/2 cup teriyaki sauce

2/3 cup soy sauce

1/4 cup honey

2 tsp ground ginger

2 tbsp brown sugar

cook the spaghetti al dente, drain and set aside.  do not rinse.  while noodles are cooking, dice up the necessary vegetables.

saute the chicken with the garlic and diced onion (not the scallions) in sesame oil.  when chicken is nearly cooked, add the carrots and mushrooms.

once the chicken is cooked and the mushrooms have started to brown (but before they are fully reduced) add the cooked noodles and scallions and reduce heat to medium-low.  pour the soy sauce over the noodles, and if they are stuck together, add a little olive oil to loosen them up from their sticky pasta mass.  add the teriyaki sauce, honey, rice vinegar, ginger, and brown sugar and toss the noodles with the vegetables and chicken until the sauce is mixed.

that's it!  all that's left is stuffing your belly!