Super Fast
Better-Than-Takeout Chicken Lo Mein
Ingredients
- 1 (16-oz) pkg whole wheat linguine
- ¼ cup low-sodium soy sauce
- 2 Tbsp honey
- 1 Tbsp rice wine vinegar
- 1 Tbsp cornstarch
- 1½ lb boneless, skinless chicken thighs, cut into thin strips
- 2 Tbsp dark sesame oil
- 2 cloves garlic, minced
- 1 (16-oz) pkg tricolor coleslaw
- 1 (14-oz) pkg frozen broccoli stir-fry medley, thawed (such as Birds Eye)
Instructions
- Cook pasta according to package directions; drain, reserving ¼ cup pasta water.
- Stir together soy sauce, honey, vinegar, and cornstarch in a small bowl.
- Cook chicken in hot oil in a large nonstick skillet or wok over medium-high heat 6 minutes or until browned, turning often.
- Add garlic, coleslaw, and stir-fry vegetables; sauté 6 minutes or until vegetables are tender. Add sauce; cook 2 minutes or until thickened.
- Stir in pasta, and toss; add reserved pasta water, 1 Tbsp at a time, to reach desired consistency.
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