Chicken Lo Mein
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 6
- Course: Main Dish
Popular blogger, Fake Ginger, shares one of her favorite dinner recipes that tastes even better for lunch the next day.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Place leftovers in a Reynolds Disposable Heat & Eat container for a delicious lunch the next day.
Ingredients
- 8 ounces angel hair pasta
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 cups cole slaw mix
- 2 cups snow peas
- 2 teaspoons cornstarch
- ¼ cup low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon minced ginger
- ¼ cup water
- 1 clove garlic, minced
- Green onions, for serving
Directions
Step 1
Cook pasta according to package instructions. Drain and set aside.
Step 2
In a small bowl, whisk together cornstarch, soy sauce, hoisin sauce, rice wine vinegar, ginger, and water. Set aside.
Step 3
In a large pan, heat a teaspoon of cooking oil over medium-high heat. Add chicken and stir fry until no longer pink, 5 - 8 minutes. Add cole slaw and snow peas; cook, stirring, until cole slaw wilts, just a minute or 2.
Step 4
Add the cornstarch mixture to the pan, bring to a boil, and cook until thickened, about 2 minutes.
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