CHICKEN CHOW MEIN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 main course servings
Number Of Ingredients 20
Steps:
- Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
- Copyright 2001 Television Food Network, G.P. All rights reserved
CHOW MEIN WITH CHICKEN AND VEGETABLES
This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.
Provided by Allrecipes
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
- Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
- 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.
- Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 61.7 g, Cholesterol 30.2 mg, Fat 17.9 g, Fiber 11.9 g, Protein 29.4 g, SaturatedFat 3.6 g, Sodium 991.7 mg, Sugar 4.7 g
CHICKEN CHOW MEIN
When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.
Nutrition Facts : Calories 307 calories, Fat 7g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 984mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
CREAMY CHOW MEIN CHICKEN
Looking for something different to take to potlucks? Look no further. With this tasty alternative, Mary Edwards of Vacaville, California turns basic pantry items into a tempting Asian delight.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Sprinkle half of the chow mein noodles into a greased 13-in. x 9-in. baking dish. In a bowl, combine the chicken, celery, onion, soups, milk, water chestnuts, mushrooms and cashews. Spoon over the noodles; top with remaining noodles. Bake, uncovered, at 325° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 339 calories, Fat 18g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 784mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
CHOW MEIN CHICKEN
Whenever I get the craving for Chinese food, I look no further than my own kitchen! This easy-to-make entree is ready in a matter of minutes.-Debbie Franzen, Sewickley, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, saute celery and onion in butter until tender. Stir in soup, broth and soy sauce. Add the chicken and mushrooms; heat through. , Transfer to a greased 2-qt. baking dish. Sprinkle with chow mein noodles and cashews. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 578 calories, Fat 36g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 1283mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.
CHICKEN CHOW MEIN
My grandmother got this recipe from a friend over 30 years ago, and I have made additions to it. It's delicious! Serve over cooked white rice or crisp noodles.
Provided by Ruth A. Dawson
Categories World Cuisine Recipes Asian
Yield 7
Number Of Ingredients 12
Steps:
- In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
- Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 9.1 g, Cholesterol 68.4 mg, Fat 8.8 g, Fiber 5.7 g, Protein 19.7 g, SaturatedFat 4.8 g, Sodium 275.6 mg, Sugar 4.4 g
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