Tuesday, April 16, 2013

Teriyaki Chicken Lo Mein

Have you seen the prices in the grocery store lately? I mean seriously - I can remember when milk cost under $2 a gallon. Now we're paying $4.59 for a half-gallon of organic milk. I'm starting to wonder if it would be cheaper to buy a cow.

I have a cheap dinner for you that can feed a crowd. It makes a lot of servings, it's delicious, and it's cheap to make. This would be great for an asian-themed dinner party, potluck, or just a quick dinner to put together on a weeknight.

Get ready folks - it's Teriyaki Chicken Lo Mein. Can I just tell you that I LOVE that this recipe calls for Instant Ramen Noodles and you get to throw away those gross, MSG-filled packets that come with them? You're making your own sauce, kids. No MSG - just some sauces, spices, and homemade goodness.

Here's what you do.

Teriyaki Chicken Lo Mein
Adapted from Cooks Country
Serves 6 (at least)

3/4 cup soy sauce
1/4 cup rice vinegar
1 1/2 tablespoons grated fresh ginger
1/3 cup sugar
1 tablespoon cornstarch
3 1/2 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 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 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.

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 minute per side. Transfer chicken to bowl with reserved soy sauce mixture and toss to coat. Transfer noodles to platter and top with chicken. Serve.

This is a must-try. Next time I'm serving it with iced green tea and some fortune cookies for a light dessert.

Thanks for stopping by!
xo, Stephanie

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