Fresh, spicy and somewhat easy!
I’ve been making Asian dishes since I’ve been married (56 years this August). Early marriage I made lo mein, chow mein (which is American recipe), Chop Suey (Chinese), Somasos (Indian), and Sushi (Japanese). I’m sure there are many others I have forgotten about.
Back when we were dating in high school, GA asked me to dinner at his house. His mother had made chicken chow mein, which I had never eaten before, and it was delicious. To this day everytime I make chow mein, I think of that dinner at his house and him filling my plate and saying “you are really going to like this”. I don’t know why she served rye bread, with butter, with the chow mein BUT I can’t have chow mein without having a loaf of rye bread and some really soft butter.
I made a few changes in this recipe I found somewhere on the internet (I can’t find exact site even though I printed off). Anyway, I had lo mein noodles (the long flat kind, not ramen, recipe called for rice noodles), I had bought ground chicken for another recipe and decided to use that instead of chicken breast. (See note if you want to use breast or thigh meat). The recipe called for 1/4 cup of brown sugar which we though a little sweet; next time I would use two tablespoons.