Chicken Lo Mein With Vegetables Recipes

Steps:

• In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
• In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
• Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
• Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Steps:

• Cook spaghetti as directed on box; drain and rinse. Set aside. In 1-cup glass measuring cup, mix sesame dressing, soy sauce, gingerroot and red pepper flakes; set aside.
• In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 4 to 5 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
• Add bell pepper, snow peas, carrots and green onion whites to Dutch oven. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
• Reduce heat to medium. Add sesame dressing mixture, cooked spaghetti and chicken to vegetable mixture, tossing to coat with sauce. Cook and stir 2 to 3 minutes or until heated through. Stir in green onions greens before serving.

Steps:

• Boil spaghetti in water adding bouillon cubes until al dente. Drain well reserving liquid.
• Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside.
• Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth.
• Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.
• Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
• Add cooked spaghetti, and toss. Serve immediately.

Steps:

• In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
• In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
• Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
• Add the garlic and ginger to the pan and cook until fragrant.
• Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
• Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
• Serve garnished with scallions.
• Enjoy!

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a small saucepan, cook garlic in 1 teaspoon oil for 1 minute. Whisk in stock, soy sauce, sugar, oyster sauce, lime juice and chili sauce; bring to a boil. Reduce heat; simmer for 1 minute., In a small bowl, combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat., In a large skillet or wok, stir-fry vegetables in remaining oil for 4-6 minutes or until crisp-tender. Stir in chicken and sauce; heat through. Drain linguine; toss with chicken mixture. Top with green onions, if desired.

Steps:

• Combine soy sauce, cornstarch, sesame oil, and garlic for marinade in a glass or ceramic bowl. Add the chicken and marinate for at least 30 minutes.
• Heat 1 tablespoon vegetable oil in a saute pan over medium-high heat. Add the chicken. Stir-fry until lightly browned and cooked through, 3 to 5 minutes. Transfer cooked chicken to a plate for later.
• Meanwhile, bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
• Whisk chicken stock, oyster sauce, soy sauce, and cornstarch together in another bowl. Set aside.
• Heat 2 teaspoons vegetable oil in the same pan you cooked the chicken in over medium-high heat. Add garlic. Add bok choy and carrot; stir-fry until tender, about 5 minutes. Add the cooked noodles and chicken stock mixture; stir to combine and cook until the sauce has thickened. Add the chicken back to the pan; stir to combine until warm. Serve.