Culinary Corner: Sesame Teriyaki Chicken Lo Mein

 One-pot dinner is the name of the game! Vegetable, carb, and protein with only one pot to wash!

By Charnie Kohn

1 lb dark chicken 

1 tablespoon corn starch 

4 tablespoons oil

24 oz stir fry mix, frozen 

1 packet ramen noodles

1 tablespoon kosher salt, divided

1/4 teaspoon black pepper

1 teaspoon garlic powder 

1 tablespoons soy sauce 

2 tablespoons sesame teriyaki sauce

1: Dice the chicken into small cubes. Place in a ziploc bag and toss with the cornstarch, half tablespoon salt, and black pepper. Shake until fully coated

2: Heat the oil over medium heat. Sear the chicken for about three minutes per side. Do not overcrowd the pan, sear in batches if necessary. Remove the chicken and set aside

3: Add the vegetables to the hot pan and sauté for five minutes. Add a quarter cup water, garlic powder, soy sauce, and the rest of the salt. Nestle the ramen in the vegetables and cover the pot. Cook over medium heat for fifteen minutes

4: Uncover the pot and add in the chicken and the sesame teriyaki sauce. Raise the heat to medium high heat and cook until most of the liquid has evaporated. Top with sesame seeds