Teriyaki Chicken Lo Mein
By America's Test KitchenPublished on November 7, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
¾ cup low-sodium soy sauce ¼ cup unseasoned rice vinegar 1 ½ tablespoons grated fresh ginger ⅓ cup sugar 1 tablespoon cornstarch 3 ½ cups water 4 (3-ounce) packages instant ramen noodles, broken into large pieces, seasoning packets discarded1 (16-ounce) bag coleslaw mix 2 boneless, skinless chicken breasts, cut crosswise into ¼-inch-thick slices1 tablespoon vegetable oil
Instructions
- Simmer soy sauce, vinegar, ginger, sugar, and cornstarch in large saucepan over medium-high heat, whisking often, until thickened, 2 to 3 minutes. Transfer half of 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 occasionally, until tender, about 4 minutes. Off heat, stir in coleslaw mix. Cover and keep warm.
- 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 minute per side. Transfer chicken to bowl with reserved soy sauce mixture and toss to coat. Transfer noodles to platter and top with sliced chicken (some sauce will remain in bowl). Serve.
Time
30 minutesYield
Serves 4Ingredients
¾ cup low-sodium soy sauce
¼ cup unseasoned rice vinegar
1 ½ tablespoons grated fresh ginger
⅓ cup sugar
1 tablespoon cornstarch
3 ½ cups water
4 (3-ounce) packages instant ramen noodles, broken into large pieces, seasoning packets discarded
1 (16-ounce) bag coleslaw mix
2 boneless, skinless chicken breasts, cut crosswise into ¼-inch-thick slices
1 tablespoon vegetable oil
Ingredients
¾ cup low-sodium soy sauce
¼ cup unseasoned rice vinegar
1 ½ tablespoons grated fresh ginger
⅓ cup sugar
1 tablespoon cornstarch
3 ½ cups water
4 (3-ounce) packages instant ramen noodles, broken into large pieces, seasoning packets discarded
1 (16-ounce) bag coleslaw mix
2 boneless, skinless chicken breasts, cut crosswise into ¼-inch-thick slices
1 tablespoon vegetable oil
Ingredients
¾ cup low-sodium soy sauce
¼ cup unseasoned rice vinegar
1 ½ tablespoons grated fresh ginger
⅓ cup sugar
1 tablespoon cornstarch
3 ½ cups water
4 (3-ounce) packages instant ramen noodles, broken into large pieces, seasoning packets discarded
1 (16-ounce) bag coleslaw mix
2 boneless, skinless chicken breasts, cut crosswise into ¼-inch-thick slices
1 tablespoon vegetable oil
Why This Recipe Works
UPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in July of 2021. Coleslaw mix formed a fast and efficient base for our Teriyaki Chicken Lo Mein. With twice the thickening power of flour, a little cornstarch went a long way and allowed the flavors of the sauce to shine through while giving it a smooth texture. The pasta and Chinese noodles we tested took 10 minutes or longer to cook. For this recipe, we chose ramen noodles, which cook directly in the sauce in only 4 minutes.
Instructions
- Simmer soy sauce, vinegar, ginger, sugar, and cornstarch in large saucepan over medium-high heat, whisking often, until thickened, 2 to 3 minutes. Transfer half of 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 occasionally, until tender, about 4 minutes. Off heat, stir in coleslaw mix. Cover and keep warm.
- 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 minute per side. Transfer chicken to bowl with reserved soy sauce mixture and toss to coat. Transfer noodles to platter and top with sliced chicken (some sauce will remain in bowl). Serve.
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