Teriyaki Chicken Lo Mein

Chris has been craving Asian noodles for a while now.  When it came to dinner time last night, we were faced with left overs or going to Kroger to pick up ingredients for a recipe.  We quickly scratched the left overs idea and decided since it was Saturday night, we had time to cook together and enjoy a nice dinner.

Asian noodles it was.  Thanks to Pinterest, we found a recipe, adapted it a bit, and threw some teriyaki chicken on top. This turned out excellent, was the perfect serving size for two people, and will definitely be a repeat recipe in our house.  The lo mein pairs well with hot and sour soup.  I hope you enjoy just as much as we did!

INGREDIENTS:

Lo Mein:
14 ounces pre-cooked lo mein noodles
1/4 cup red onion, chopped
2 cloves minced garlic
1 can Stir Fry Vegetables (carrots, bean sprouts, water chestnuts, celery, bamboo shoots, baby corn, red bell pepper)
1/3 cup green onion, chopped
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons EVOO
Sesame seeds

Teriyaki Chicken:
3-4 thin chicken breasts
Teriyaki glaze/marinade (make sure it's the thick glaze)

DIRECTIONS:
1. To start the chicken, season with salt and pepper and heat olive oil in a large skillet over medium heat.
2. Brown both sides of the chicken until no longer pink in the middle.
3. After the chicken is browned, brush on the teriyaki glaze and let it saute for a few minutes.  Flip the chicken and repeat the glaze.  The teriyaki glaze will start to thicken the longer it sits on the heat.
4. Combine the hoisin sauce with soy sauce in a small bowl and mix well.
5. In a large skillet, heat 2 tablespoons olive oil and saute the garlic, green onions, and red onions until aromatic.
6. Add the drained and dried stir fry vegetables and saute until brown.
7. Add the lo mein noodles and mix well with the vegetables.  After the noodles are lightly browned, add the mixture of soy sauce and hoisin sauce and stir well to coat.
8. Sprinkle with sesame seeds and top with the sliced chicken breasts.