Recipes
Umami-Ginger Chicken Lo Mein with Dark Meat Chicken, Cabbage
2 servings
servings-
total timeIngredients
4 ½ ounce Lo Mein Noodles
10 ounce Diced Skinless Dark Meat Chicken
4 tablespoon Sweet Soy Glaze
4 tablespoon Umami Ginger Sauce
1 tablespoon Sesame Seeds
2 unit Scallions
4 ounce Coleslaw Mix
1 teaspoon Sriracha
Cooking Oil
Salt
Pepper
Directions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
• While noodles cook, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Open package of chicken* and drain off any excess liquid. Add chicken, coleslaw mix, scallion whites, and a pinch of salt and pepper to hot pan. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes. (For 4 servings, you may need to work in batches.) • Add sweet soy glaze, umami ginger sauce, and 1⁄4 cup water (1⁄2 cup for 4). Cook, stirring occasionally, until sauce is warmed through, 30-60 seconds. (For 4, if you’re working in batches, return chicken mixture to pan with sauce and stir to thoroughly coat.)
• Remove pan from heat. Stir in drained noodles; toss to combine. Taste and season with salt and pepper if desired. • Divide lo mein between shallow bowls. Top with scallion greens and as many sesame seeds as you like. Drizzle with as much Sriracha as you like and serve.
Nutrition
Serving Size
-
Calories
610 kcal
Total Fat
13 g
Saturated Fat
2.5 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
125 mg
Sodium
1690 mg
Total Carbohydrate
78 g
Dietary Fiber
2 g
Total Sugars
25 g
Protein
37 g
2 servings
servings-
total time