Quick And Easy Chicken Lo Mein Recipes

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:

• Break noodles in half; cook according to package directions.
• Rinse with hot water; drain well.
• Meanwhile, in large skillet or wok, heat oil over MED-HIGH; sauté garlic to fragrant, stirring constantly.
• Add seasoning packet from mix and the chicken. Continue cooking; stirring until chicken is no longer pink, about 5 minutes,.
• Stir in coleslaw mix. Continue cooking, stirring constantly, until cabbage is slightly soft but crisp, about 1 minutes.
• Stir in cooked noodles and green onions. Cook,stirring constantly until heated through, about 1 1/2 minutes. Season to taste with lite soy sauce.
• Note: Add some red pepper flakes for heat, if desired.

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:

• Whisk together sauce ingredients and set aside.
• Boil thin spaghetti according to package instructions to al dente. Drain well. Return to pot and toss with 1 TB. canola oil. Cover and keep hot.
• Add 1 TB. canola oil to large, deep skillet, add chicken and cook over medium/high heat until done. Remove from skillet to bowl, cover and keep warm.
• To the same skillet, add 1 TB. canola oil and heat to medium/high heat. Add cabbage, onion, celery, carrots and mushrooms. Cook until crisp tender, 3-5 minutes. Lower heat, add garlic and cook for one more minute. (If using garlic powder, add when you add the hot pasta.)
• Microwave sauce for 30-35 seconds until very warm. Add hot pasta to your liking. (Start with about 4 oz. Add more, if you like, up to 6 oz. You want there to be enough sauce.) Pasta and sauce need to be added hot. Microwave, if necessary. Add chicken to sauce and then add to vegetable mixture. Add garlic powder, if using.Toss gently until combined and hot. Check for salt, pepper and garlic powder. Serve immediately.