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
CHICKEN CHOW MEIN
As part of our 'Cooking with Auntie Sara' series, Sara Buenfeld shows the kids how to make the classic takeaway favourite
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.
- Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
- Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.
- With everything prepared, you can now start cooking. Heat the wok - it's hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.
- Pour the sauce into the wok and stir well until bubbling.
- Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls - an easy way is to use tongs.
ONE-POT CHICKEN CHOW MEIN RECIPE BY TASTY
Here's what you need: soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, pepper, chicken breasts, onion, celery, carrots, cabbage, ramen noodle, chicken broth, scallion
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 16
Steps:
- In a bowl, mix soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
- Place chicken cubes into a re-sealable plastic bag pour half of the marinade into the bag and save the rest for later.
- Let the chicken marinate in the refrigerator for at least an hour.
- Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from the pot.
- Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
- Place both of the ramen noodle bricks into the bottom of the pot.
- Pour in chicken broth over the noodles.
- Cover the noodles with the vegetables as much as possible. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
- Break up the noodles and add back the chicken, and pour in the rest of the marinade from earlier.
- Garnish with scallions.
- Enjoy!
Nutrition Facts : Calories 506 calories, Carbohydrate 50 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 11 grams
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.
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 CHICKEN CASSEROLE
Super Easy & Super Good! I don't remember where I aquired this one, so I'll take the credit for it! Just throw it together and bake. I often use reduced fat/fat free cream of chicken soup and evaporated milk - still tastes great!
Provided by PamMal
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a casserole dish. Top with croutons if desired. Bake covered at 375 for 45 minutes or until bubbly.
Nutrition Facts : Calories 397.5, Fat 22.6, SaturatedFat 7, Cholesterol 38.8, Sodium 1251.2, Carbohydrate 37.8, Fiber 1.3, Sugar 1.1, Protein 12.3
QUICK AND EASY CHICKEN CHOW MEIN
Make and share this Quick and Easy Chicken Chow Mein recipe from Food.com.
Provided by Shelli
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown onions in butter.
- Add chicken, celery and other veggies.
- Mix chicken broth, soy sauce and sugar and pour into pan with chicken and veggies.
- Simmer for 30 minutes.
- Thicken with the 1 tablespoon cornstarch mixed with just a little bit of water.
- Serve over chow mein noodles or rice.
CHICKEN CHOW MEIN
This Taiwanese-style chow mein uses a combination of stir-frying and steaming, so there's less oil involved. Pork would also work well instead of chicken
Provided by Tiffany Chang
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Put the sliced chicken in a mixing bowl and add the egg white, 1 tsp salt and 1 tsp oil. Massage into the chicken to make sure it's thoroughly coated. Set aside.
- Heat 2 tbsp vegetable oil in a large lidded wok or a deep frying pan set over a medium heat on your largest hob ring. Once the oil is slightly glistening, add the chopped shallot and stir until slightly golden in colour, about 3 mins. Add the chopped garlic and fry for 30 seconds.
- Still on medium heat, add the marinated chicken to the wok. Keep stir-frying until 70% of the chicken has changed from opaque to white. It doesn't need to be fully cooked yet. If the chicken is sticking to the pan, add another 1 tbsp oil.
- Add the onion, mushrooms and carrots and toss with the chicken. Using two spatulas makes this easier. Stir-fry for another 30 seconds, on medium heat.
- Turn off the heat, then add the soy sauce, rice wine, white pepper, chicken bouillon, sugar and 150ml water. Stir gently then turn the heat back on to high.
- Add the egg noodles and, using tongs, gently toss for about 15 seconds to make sure they're thoroughly coated with the sauce. Add the cabbage on top of the noodles without mixing it in, put a lid on and let it steam for 30 seconds. Remove the lid, then mix the softened cabbage in with the noodles for about 10 seconds. Replace the lid and steam for another 30 seconds.
- Remove the lid and gently toss, being careful not to break the noodles. Add the chopped spring onion on top and splash in the 1 tbsp black vinegar or Worcestershire sauce on the wall of the wok, in a half circle motion. Give a final gentle toss to work in the spring onion. Serve straightaway on a platter.
Nutrition Facts : Calories 398 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 2.7 milligram of sodium
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.
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CHICKEN CHOW MEIN WITH BEST CHOW MEIN SAUCE!
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