Chicken And Vegetable Lo Mein Recipes

CHICKEN LO MEIN

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.

CHICKEN LO MEIN RECIPE BY TASTY

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!

CHICKEN VEGETABLE LO MEIN

Steps:

• Cook noodles as pkg directs. Drain ; rinse with cold water and drain well.
• Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray.
• Add half the chicken; stir-fry 2-3 minutes, or until lightly browned. Remove from pan. Repeat procedure with additional cooking spray and remaining half chicken in same pan. Remove from pan.
• Lightly coat inside of same pan with additional cooking spray. Add green onions and tops, celery, carrot and zucchini; stir-fry 1 minute.
• Add noodles, chicken, stir-fry and oyster sauces. Cook and stir 1-2 minutes or until all is heated through.
• Remove from heat; mix in sesame oil.

VEGETABLE AND CHICKEN LO MEIN

Steps:

• Cook noodles in a large pot of salted boiling water until just tender to the bite, 4 to 5 minutes. Drain and mix with sesame oil. In a small bowl, combine hoisin and soy sauce.
• Pour 1 tablespoons canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery, and red onion, and stir often just until softened, 2 to 4 minutes. Add chicken and bean sprouts and stir just until warm. Turn out into a bowl and keep warm.
• Wipe frying pan clean. Pour remaining 1 tablespoons oil into pan over medium heat. Add noodles; stir and turn occasionally until light brown, 3 to 5 minutes.
• Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.
• *To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.