RESTAURANT-STYLE CHICKEN LO MEIN
This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.
Provided by Sarah
Categories Noodles and Pasta
Time 30m
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
- Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
- Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
- Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.
Nutrition Facts : Calories 306 kcal, Carbohydrate 42 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 502 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHICKEN LO MEIN RECIPE BY TASTY
There are many benefits to making your favorite Chinese takeout meal at home - and that includes chicken lo mein! For one, you can add more fresh vegetables to your chicken lo mein, or use soy sauce with less sodium for a lighter version. To make it, all you have to do is stir-fry your chicken and veggies, add cooked egg noodles, and toss it all together with a simple sauce. Top with scallions, box up the leftovers, and you'll have cheap, yummy eats for days.
Provided by Tasty
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 17
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 LO MEIN
This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro.
Provided by Meesh
Categories World Cuisine Recipes Asian
Time 2h15m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 598.6 calories, Carbohydrate 78.6 g, Cholesterol 60.8 mg, Fat 14.7 g, Fiber 4.5 g, Protein 38 g, SaturatedFat 2.5 g, Sodium 1877 mg, Sugar 9.8 g
CHINESE CHICKEN LO MEIN
The first dish DH ever made for me! I absolutely LOVE this stuff!! Easy to make and WAY less expensive than carry-out!! We finally made it and measured everything! Hope you try it, it's really good!
Provided by Wildflour
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In large, deep frying pan with lid, place chicken breasts seasoned with salt and pepper, into 1 Tbl. olive oil and 1 teaspoon sesame oil.
- Cook over medium heat, covered, for 20 minutes, turning ocaisionally, til chicken is done.
- Remove chicken from pan to cool slightly. Cut into bite-sized pieces, toss with 1 teaspoon sesame oil, cover and set aside. Do not drain frying pan. Add 1 1/2 Tbl. sesame oil to pan.
- In pot, boil 3 pkgs. Ramen noodles for 3 minutes.
- Drain and RINSE WELL.
- Drain again and add to frying pan with 2 Tbl. soy sauce, cole slaw mix, reserved chicken and 2 of the seasoning packets from noodles.
- Stir fry, stirring, over med-low heat for 3-5 minutes or til cabbage mix is tender and all is well mixed.
- Top each individual serving with sliced or chopped egg if desired.
- Also serve with additional soy sauce if desired.
- Makes 4-6 servings.
- *Do not substitute another oil for the sesame oil! That's what really makes this dish.
- Nice additions: mushrooms, pea pods, water chestnuts, cooked broccoli and baby corn.
Nutrition Facts : Calories 659.3, Fat 30.1, SaturatedFat 9, Cholesterol 295, Sodium 2107.3, Carbohydrate 44.3, Fiber 2.5, Sugar 2.5, Protein 50.7
FAMILY FAVORITE CHICKEN LO MEIN
This is a basic, yet interchangeable, meal-in-one! Tender bite-sized pieces of chicken tossed with angel hair pasta in a mouthwatering soy/garlic sauce! Tweak this recipe to make it your family favorite! Serve with Padang sauce on the side for those who like it SPICY! Sprinkle chopped peanuts and sliced green onion over all just before serving if you care to garnish!
Provided by Ginny Maziarka
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Heat 1 tablespoon of peanut oil in a skillet over medium-high heat, then add chicken breast. Cook and stir chicken until no longer pink inside, about 10 minutes; set aside.
- In the same skillet, heat the remaining 2 tablespoons of peanut oil over medium-high heat and mix in carrots, celery, and green onion. Cook and stir until tender yet still crisp, 5 to 6 minutes. Mix in Chinese black bean and garlic sauce; cook and stir for another minute. In a separate bowl, mix chicken broth, soy sauce, and cornstarch; add sesame oil. Pour mixture over vegetables and simmer until thickened. Toss in drained pasta, stirring until well-coated and heated through.
Nutrition Facts : Calories 657.8 calories, Carbohydrate 78.1 g, Cholesterol 71.9 mg, Fat 20.6 g, Fiber 7.2 g, Protein 40.4 g, SaturatedFat 3.3 g, Sodium 969.2 mg, Sugar 6.4 g
CHICKEN LO MEIN
This recipe looks like a lot of work, but its really not, and believe me, it is WELL worth it! I made this recipe early in the afternoon one day to plan on having for dinner, and my mother and I ended up eating ALL OF IT for lunch! You can add any other veggies that you like. I have added broccoli, mushrooms, and bamboo shoots...yum!
Provided by Manda
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve broth granules in boiling water in small saucepan.
- Pour 1/2 cup broth mixture into large skillet.
- Let remaining liquid in saucepan cool.
- Bring mixture in skillet to boiling.
- Add chicken and simmer 5 minutes, until no longer pink in center.
- Remove chicken with slotted spoon to platter.
- Pour off liquid from skillet.
- Stir wine, soy, and cornstarch in small bowl until smooth.
- Stir into remaining cooled broth in saucepan.
- Heat oil in same skillet over medium-high heat.
- Add garlic and ginger; cook 30 seconds, stirring.
- Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
- Add chicken and pasta; toss 2 minutes until heated through.
- Stir cornstarch mixture in saucepan; add to skillet.
- Cook 2-3 minutes, stirring, until slightly thickened.
- Top with additional sliced green onion if desired.
Nutrition Facts : Calories 443.1, Fat 5.6, SaturatedFat 0.9, Cholesterol 36.6, Sodium 1772.5, Carbohydrate 65, Fiber 6.2, Sugar 7.8, Protein 30.7
STIR-FRY CHICKEN LO MEIN
This simple, yet scrumptious chicken lo mein recipe is the perfect stir-fry meal. Follow our handy step-by-step video below for a spur-of-the-minute supper special enough to serve guests! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Drain pasta. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.
Nutrition Facts : Calories 410 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 940mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.
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