Teriyaki Chicken Lo Mein

Ingredients

• 8 ounces lo mein noodles
• 1 pound boneless skinless chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 2 cups cabbage, shredded
• 1 cup carrots, julienned
• 1 cup snow peas
• 3 green onions, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2/3 cup teriyaki sauce
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 0 salt and pepper, to taste

Method

1. 1

   Bring a 6-quart saucepan of salted water to a boil and cook the lo mein noodles according to package directions until tender.

   5:00 · Boil noodles
2. 2

   Drain the noodles, rinse briefly with cool water to stop them sticking, and set aside.

3. 3

   Season the sliced chicken with salt and pepper.

4. 4

   Heat the vegetable oil in a 9-inch skillet over medium-high heat.

5. 5

   Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6 minutes.

   6:00 · Cook chicken
6. 6

   Push the chicken to one side of the skillet, add the cabbage, carrots, and snow peas, and stir-fry until just tender-crisp, about 4 minutes.

   4:00 · Stir-fry vegetables
7. 7

   Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds.

   0:30 · Cook garlic and ginger
8. 8

   Add the cooked noodles and teriyaki sauce to the skillet and toss everything together until evenly coated and heated through, about 3 minutes.

   3:00 · Toss with sauce
9. 9

   Drizzle with sesame oil and toss once more to combine.

10. 10

    Transfer to serving plates and garnish with sliced green onions and sesame seeds.