CHICKEN CHOW MEIN
There are lots of chow mein recipes out there, but this is how I like to make it. It reminds me of fast food chow mein, but it's not nearly as greasy. I call for chicken here, but use whatever protein you like- or none at all!
Provided by IngridH
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while you cook the noodles.
- Cook the chow mein noodles according to package directions, drain well, and set aside.
- Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but not smoking, add the chicken mixture, and stir fry until the chicken is cooked through. Remove the chicken to a plate, set aside and keep warm.
- Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles, and continue to cook until the noodles are hot, and well combined with the vegetables.
- Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine.
- Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.
Nutrition Facts : Calories 184.6, Fat 11.7, SaturatedFat 1.7, Cholesterol 28.6, Sodium 965.4, Carbohydrate 11.6, Fiber 1.6, Sugar 2.3, Protein 9.2
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
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
AUTHENTIC CHICKEN CHOW MEIN
This is an amazing fix for Chinese. Chicken, vegetables, and noodles in a delicious garlicy sauce. (Flavored with the delicious All-Purpose stir-fry sauce!) Feel free to add some mushrooms or broccoli.
Provided by Sierra Silver
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to package directions, for minimum time.
- Heat oil in large wok over high heat.
- Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon.
- Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes.
- Add cabbage; stir-fry on to two minutes, or just until wilting begins.
- Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through.
- *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.
Nutrition Facts : Calories 433.7, Fat 7.8, SaturatedFat 1.3, Cholesterol 32.9, Sodium 1026.8, Carbohydrate 67.3, Fiber 6.7, Sugar 11.7, Protein 24.2
CHICKEN CHOW MEIN (WEST INDIAN STYLE)
In the West Indies we eat chicken chow mein with lots of chile. It's usually served with plain rice. This dish has tons of flavor and is a bit different from what you'd get in a Chinese restaurant.
Provided by Tatiana
Categories Chow Mein Noodles
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Heat vegetable oil in a large pot over medium heat. Add chile peppers, onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes. Add 5 tablespoons dark soy sauce; fry for 1 more minute.
- Cook and stir chicken in the onion mixture over high heat until chicken is no longer pink in the center, 5 to 7 minutes. Add green bell pepper and carrots and cook until softened, about 5 more minutes.
- Gently fold noodles into chicken mixture. Mix in white pepper, 5 more tablespoons dark soy sauce, and cilantro until heated through, about 5 minutes. Sprinkle with green onion to serve.
Nutrition Facts : Calories 380 calories, Carbohydrate 55.5 g, Cholesterol 80.6 mg, Fat 7 g, Fiber 5.5 g, Protein 24.6 g, SaturatedFat 1.5 g, Sodium 2328.4 mg, Sugar 6.9 g
CHICKEN CHOW MEIN (WEST INDIAN STYLE)
In the West Indies we eat chicken chow mein with lots of chile. It's usually served with plain rice. This dish has tons of flavor and is a bit different from what you'd get in a Chinese restaurant.
Provided by Tatiana
Categories Chow Mein Noodles
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Heat vegetable oil in a large pot over medium heat. Add chile peppers, onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes. Add 5 tablespoons dark soy sauce; fry for 1 more minute.
- Cook and stir chicken in the onion mixture over high heat until chicken is no longer pink in the center, 5 to 7 minutes. Add green bell pepper and carrots and cook until softened, about 5 more minutes.
- Gently fold noodles into chicken mixture. Mix in white pepper, 5 more tablespoons dark soy sauce, and cilantro until heated through, about 5 minutes. Sprinkle with green onion to serve.
Nutrition Facts : Calories 380 calories, Carbohydrate 55.5 g, Cholesterol 80.6 mg, Fat 7 g, Fiber 5.5 g, Protein 24.6 g, SaturatedFat 1.5 g, Sodium 2328.4 mg, Sugar 6.9 g
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