CHICKEN LO MEIN
This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro.
Provided by Meesh
Categories World Cuisine Recipes Asian
Time 2h15m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 598.6 calories, Carbohydrate 78.6 g, Cholesterol 60.8 mg, Fat 14.7 g, Fiber 4.5 g, Protein 38 g, SaturatedFat 2.5 g, Sodium 1877 mg, Sugar 9.8 g
IMPERIAL CHICKEN LO MEIN RECIPE - (4/5)
Provided by carlaschwartz
Number Of Ingredients 18
Steps:
- Combine all sauce ingredients, set aside. Put 1 tbls oil in wok. Stir fry chicken strips and onions until almost done. Add remaining oil with remaing ingredients and stir fry until hot. Add 1/2 the sauce, mix well with the vegetables. Transfer to dish, cover to keep warm. Add remaining sauce mixture to wok, add cooked noodles, stir fry until coated and hot. Boil noodles until tender, 3-4 mins ( do not overcook) rinse and drain well. Place noodles on plate, put chicken and egetable mixture on top. Garnish with cashews.
CHICKEN LO MEIN
Jennifer Suster of Chicago, Illinois says, "This lo mein recipe is a low-calorie eye-appealing dish that is very quick to make." With soy sauce, sherry, ginger and sesame oil, as well as red pepper and snow peas, it's as flavorful as it is colorful.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions. , In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. , In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. , Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 328 calories, Fat 10g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 515mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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