Tonight, I’d thought I try my hand at a lo mein stir-fry with a sauce that could be characterized as a mix between authentic Thai and Chinese.
First, marinate sliced chicken breast in a mixture of soy sauce, chopped garlic, teriyaki sauce, sesame oil, fresh ground pepper, garlic powder, and some sugar. You should marinate for at least 30 minutes.
Then, enjoy a quick snack. Hey! the chef’s gotta eat.
While the chicken is being marinated, prepare the vegetables. The “greens” mix consists of bean sprouts, sugar snap peas, green and red bell peppers.
I wanted to enhance the sweetness of the dish by adding some pineapple chunks. Pineapple doesn’t get any fresher than this…
Behold, the flour lo mein. Boil them in water for about 8 minutes or so, but it really depends on what you get.
Stir fry the chicken when the skillet is hot enough. Remove from heat and place in another bowl when chicken is about 75% cooked. This is necessary because when we stir-fry everything later, we wouldn’t want to overcook the meat.
Stir fry the vegetables in a small quantity of soy sauce & teriyaki sauce.
When the veges are cooked, dump the chicken and noodles back into the pan. I think I have too much noodles though…
After a few minutes of stirring and make sure everything is mixed thoroughly, it should take on a semi-gold color. I have to admit, it’s not the best looking dish I’ve ever made. But the taste was fantastic for a first attempt.
