Ingredients
MARINADE FOR THE CHICKEN:
1 tablespoon ginger (peeled and grated)
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon reduced sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon cornstarch
4 boneless, skinless chicken thighs (cut into ¼- inch thin strips)
LO MEIN STIR FRY:
1 tablespoon vegetable oil
8 ounces shiitake mushroms (thinly sliced, stems removed)
1 clove garlic (peeled and grated)
1 tablespoon ginger (peeled and grated)
2 scallions (finely chopped)
3 cups Napa cabbage (shredded)
2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
½ cup chicken stock
3 packs dry ramen noodles
kosher salt and pepper (to taste)
4 scallions (thinly sliced on a bias, for garnish)
½ cup cilantro leaves (for garnish)
½ cup peanuts (toasted and chopped, for garnish)
1 jalapeno (thinly sliced, for garnish)
Directions
In a medium bowl, add the ginger, honey, rice wine vinegar, soy sauce, sesame oil, and cornstarch. Whisk to combine. Add the chicken and toss to combine. Marinate the chicken while you prep the other ingredients for the dish. In a large saute pan or wok over medium high heat, add oil. Add the chicken, using a wooden spoon, stir the chicken around constantly, about 2-3 minutes. Add the mushrooms, garlic, ginger, scallion, and Napa cabbage continue to stir and move around, about 2 more minutes. Add the soy sauce, rice wine vinegar, sesame oil, and chicken stock. In a large pot of boiling salted water, drop the ramen noodles and cook for 2 minutes until tender. Drain and add to the saute pan. Stir in the ramen noodles, cover with a lid to fully cook the noodles. To serve, platter the chicken lo mein and garnish with scallions, cilantro, peanuts and jalapeno. Serve immediately! Tip: Marinate your chicken ahead of time to make this quick dish even faster!