Easy Chicken Lo Mein With Vegetables Recipes

CHICKEN LO MEIN

Chicken Lo Mein image

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

Ingredients

4 skinless, boneless chicken breast halves - cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
½ cup soy sauce, divided
1 ¼ cups chicken broth
1 cup water
1 tablespoon sesame oil
½ teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
½ pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces

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

CHICKEN LO MEIN WITH VEGETABLES

Chicken Lo Mein With Vegetables image

BETTER than carry out! When craving Chinese food we prepare this dish. The secret is in the last step--cooking the noodles until darken. Easy preparation.

Provided by Seasoned Cook

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces thin spaghetti noodles
3 cups water
3 chicken bouillon cubes
2 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons sesame oil
1 onion, chopped
1 garlic clove, minced
1 celery rib, thinly sliced
2 cups cabbage, thinly sliced
2 stalks bok choy, sliced
1 carrot, shredded
1/4 cup frozen green pea
1 tablespoon cornstarch
2 tablespoons cold water
1/4 cup light soy sauce

Steps:

Boil spaghetti in water adding bouillon cubes until al dente. Drain well reserving liquid.
Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside.
Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth.
Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.
Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.

Nutrition Facts : Calories 467.7, Fat 16.6, SaturatedFat 2.5, Cholesterol 38.1, Sodium 1868.3, Carbohydrate 55, Fiber 4.8, Sugar 6.5, Protein 24.4

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