Chicken Chow-Mein

Two for two, baby!! That's right, I'm cooking it up. And don't be surprised to see another post tomorrow. And yes, I got on a 2 day Asian kick. Although to be precise, yesterday was Thai and today was Chinese. Yes, both "Asian", but still different styles.

So, Chicken Chow Mein. Who doesn't like it? Did you know it's ridiculously easy to make? And even taking my sweet time it was done in less than an hour, prep time included. And hence, according to our new rating system it gets:

Difficulty: Easy

Time: 45 minutes (prep time included)

You need:

~ lb boneless skinless chicken breasts, cut into small strips

noodles

4 tbsp vegetable oil

2 carrots, thin sliced

mung bean sprouts

snow peas

green onions, chopped

6 tbsp soy sauce

2 tbsp sesame oil

2 tbsp rice vinegar

s/p to taste (I personally don't use salt since I'm using soy sauce)

Marinate the chicken strips in 2 tbsp of soy sauce, sesame oil, and rice vinegar while preparing everything else.

Boil the noodles, drain, and run cold water over them to cool.

Heat a wok, or large pot if you don't have one, to med-high heat. Once hot, add the chicken mixture and stir fry for a couple minutes.

Remove the chicken from the wok and set aside. Wipe the wok clean and add a few tablespoons of vegetable oil.

Add the carrots and stir fry for a minute or two.

Add the snow peas and bean sprouts and stir fry for another minute or two.

Add the noodles and stir fry til heated through.

Add soy sauce and pepper to taste. I didn't this time, but I would normally throw some red pepper flake in there, too, cause I'm all about the spice.

Return the chicken with any juices to the mix and heat through.

Stir in chopped green onions.

You are ready to eat.