Teriyaki Chicken Lo Mein

From Cook's Country | February/March 2009

Why this recipe works:

Coleslaw mix formed a fast and efficient base for our Teriyaki Chicken Lo Mein. Instead of flour, we thickened the sauce with cornstarch. With twice the thickening power of flour, a little cornstarch went a long way and made for a cleaner tasting and smoother textured sauce.

Coleslaw mix formed a fast and efficient base for our Teriyaki Chicken Lo Mein. Instead of flour, we thickened the sauce with cornstarch. With twice the thickening power of flour, a little cornstarch went a long way and made for a cleaner tasting and smoother textured sauce.

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Serves 4

Traditional pasta or Chinese noodles take 10 minutes or longer to cook. We use ramen noodles, which cook directly in the sauce in only 4 minutes.

Ingredients

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