Sesame Chicken Lo Mein Recipes

Steps:

• Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink.
• Add sesame oil, frozen vegetables, sauce packet from meal starter and snow pea pods; cook and stir 7 to 10 minutes or until vegetables are crisp-tender. Sprinkle with cashews.

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:

• Cook spaghetti in large saucepan as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 5 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
• Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly.
• Spoon onto platter; top with cilantro and nuts.

Steps:

• Chop all veggies and set aside seperately. Boil water in a large pot. Add carrots and celery first and cook for 7 minutes, drain set aside in large bowl. Add noodles to water and cook for time directed stirring occasionally. When noodles are cooked drain and rinse with cold water and set aside in the veggie bowl. Rinse the pot as we will be using it again.
• Heat 2 tablespoons oil in large frying pan over med-high heat. Cut chicken in 2 inch cubes and lightly season with salt and pepper. When pan is hot (not too hot and shouldn't be smoking) add chicken and cook 4-5 minutes for chicken to brown a little on the bottom and turn all pieces then add onion. Reduce heat to medium and cover set timer for 7 minutes.
• Now heat 3 tbsp oil in bottom of pot at medium heat. When oil is hot add eggs. Let whites cook most of the way through (about 60-90 seconds). Then take a spatula and break yolks and begin chopping and stirring until they are in very small pieces. Add green pepper, stir, remove from heat, add sesame oil.
• About now the chicken should be close to done. Check a larger piece for doneness. If done remove from heat, if not stir and move on to next step.
• Add noodles/veggies to oil/egg, then add soy/oyster/teriaki sauce, and stir very well. The pasta should have a very light oil coating (light is key). When pasta is hot again add chicken to the top. Slowly add sesame ginger marinade to taste. Stir well and enjoy.

Steps:

• Stir corn starch, salt, and sesame oil together in a medium bowl.
• Cut chicken across the grain to make very thin slices (more easily done if the chicken is partially frozen).
• Toss chicken with the cornstarch mixture and marinate for 20 minutes.
• Stir chicken stock, oyster sauce, soy sauce, and sugar together in a bowl.
• Bring 4 quarts of water to a rolling boil. Add noodles and cook until softened. Drain. Rinse with cold water. Drain again. Toss with toasted sesame oil.
• Heat a wok or large skillet over high heat. When hot, pour in 1/3 cup peanut oil.Swirl oil around until hot but not smoking.
• Add the chicken, quickly stirring and flipping in the oil to separate the slices and cook lightly. Drain in a sieve or colander.
• Reheat the wok on high heat. When hot, pour in 3 tablespoons peanut oil. Swirl until very hot but not smoking.
• Add bok choy, bamboo shoots, scallions, mushrooms, and garlic. Stir and toss vigorously until the vegetables are well coated with oil, about 45 seconds.
• Pour the sauce mixture down the side of the wok. Stir and cover, allowing the vegetables to steam in the sauce, about 1 minute.
• Uncover and add the noodles and the chicken. Stir and toss for about 30 seconds.
• Pour into a serving dish. Sprinkle with crushed black peppercorns.
• Serve immediately and enjoy.