Chicken Lo Mein

I love Chinese food. My husband hates to go out to Chinese restaurants. What's a girl to do, but learn how to cook it herself? I'm still working on it, and this is definitely not the best recipe I've made, but it's good enough to satisfy the craving. Also, a lot of the uncommon ingredients for this recipe stay good for a long time, so don't be afraid to buy them, thinking that they'll go bad soon.

Lately, we've been eating out a lot because we've been traveling up to the new house, so we are definitely ready to start eating some good food. I've been so busy lately with job interviews, that I don't have much time to cook. So, I'll be cooking some old, trustworthy recipes this week. Hopefully, my job situation will be settled by the end of next week (fingers crossed), and things will get back to our semi-normal dual house lifestyle.

Chicken Lo Mein

12 oz. linguine pasta

1 large onion

1 1/2 lbs. cubed, cooked chicken

1 tbsp. vegetable oil

3 tbsp. soy sauce

2 tbsp. oyster sauce

1 tbsp. minced garlic

1 tbsp. rice wine vinegar (or white vinegar)

1 tbsp. ketchup

1 tsp. sesame oil

Cook linguine according to package directions. While the noodles are boiling, whisk the last 6 ingredients in a bowl and set aside. Heat the vegetable oil in a large skillet. Coarsely chop the onion and add to the oil. Saute the onion until crisp tender; add chicken and heat through. Meanwhile, drain noodles when done. Add noodles and the liquid mixture to the chicken and onions. Turn the heat to high and stir constantly for 2-3 minutes. Serve.

Notes: I think I used too much linguine. Also, I added a little more soy sauce at the end for more flavor.