Teriyaki Chicken Lo Mein
from Cook's Country Feb/Mar 2009
3/4 cup soy sauce
1/4 cup rice vinegar
1 1/2 T fresh grated ginger (or 1/4 t ginger powder)
1/3 cup sugar
1 T cornstarch
3 1/2 cups water
4 (3oz) packages ramen noodles, broken into large pieces, seasoning packages discarded
1 (16 oz) coleslaw mix
2 large skinless boneless chicken breasts, cut into thin slices
1 T vegetable oil.
Simmer soy sauce, vinegar, ginger, sugar and cornstarch in a 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 withe remaining soy sauce mixture and return to a 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 a 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. (I just mix noodles, cabbage, and chicken all together at this point).
I suggest thirding the sauce recipe (soy sauce, rice vinegar, ginger, sugar, cornstarch, water) if only using half package of coleslaw, 1 chicken breast and 2 packages noodles.