Teriyaki Chicken Lo Mein

Dinner wound up not being a family affair tonight, thanks to a plumbing mishap, but Baby and I enjoyed it. I think with a few tweaks, it would be a very tasty dish. It was just a little on the salty side for my taste - I think next time I try this dish, I'll use the reduced sodium soy sauce. It was ridiculously easy to put together, so I definitely recommend it as a quick and easy dish.

Teriyaki Chicken Lo Mein
serves 4
Printer-friendly recipe

3/4 cup soy sauce
1/4 cup rice vinegar
1 1/2 tablespoons fresh ginger (I only used 2 tsp, because I think ginger is a very strong flavor)
1/3 cup sugar
1 tablespoon cornstarch
3 1/2 cups water
4 (3-ounce) pkgs instant ramen noodles (broken into large pieces, seasoning packets discarded)
1 (16-ounce) pkg coleslaw mix
2 boneless, skinless chicken breasts, cut into 1/4-inch-thick slices
1 tablespoon vegetable oil

1. Simmer soy sauce, vinegar, ginger, sugar and cornstarch in large saucepan over medium-high heat, whisking often, until thickened, 2-3 minutes. Transfer half of the soy sauce mixture to large bowl and reserve. Add water to saucepan with remaining soy sauce mixture and return to boil. Add ramen and cook, stirring occassionally, until tender, about 4 minutes. Off heat, stir in coleslaw mix. Cover and keep warm.

2. Pat chicken dry with paper towels. Heat oil in large skillet over medium-high heat until just smoking. Add chicken and cook until no longer pink, about 1-2 minutes per side. Transfer chicken to bowl with reserved soy sauce mixture and toss to coat. Transfer noodles to platter and top with chicken. Serve immediately.