Last night we made a chicken stir-fry with the wok set Lauren got for Christmas. It was our second or third time using it. The first attempt was unspectacular and the second was fairly encouraging. This third attempt was extremely encouraging but we seem to be unable to achieve the desired stir-fry glaze. We usually end up with thin liquid that pools at the bottom of the wok in an attempt to avoid coming into contact with the rest of the food. This time around we were on track to avoid that, but the "classic stir-fry" glaze we chose had a very heavy soy sauce flavor. So we had to thin it out with some orange juice and zest, lemon juice and brown sugar to sweeten it. As for the rest of the meal this is what we did:

• Saute onions and bell peppers in olive oil until slightly caramelized (6-7 mins)
• Cut 1.5 lbs boneless, skinless chicken breast into strips.
• Add chopped asparagus and mushrooms (5-6 mins)
• Prepare one package of Wel Pac Chow Mein stir-fry noodles per instructions
• Saute chicken in stir-fry sauce in a separate pan (8-10 mins)
• Add cooked noodles to stir-fry.
• Add chicken to stir-fry.
• Heat thoroughly.

It was very easy and very good. Next time around we're going to have to choose a better sauce though. The noodles were awesome. I am thinking about buying them again so I can figure out some kind of high end Ramen noodle dish.