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
ONE POT CHICKEN LO MEIN
Time 30m
Number Of Ingredients 12
Steps:
- In a heavy duty dutch oven or large pot, add all ingredients. Turn burner onto high and bring to a boil. Stir and then reduce heat to medium low and cover. Cook for 15 minutes or until most of the liquid has been absorbed by the noodles and chicken is cooked through. Turn heat off and let sit for 5 minutes before 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!
ONE POT WONDER - CHICKEN LOW MEIN RECIPE - (4.2/5)
Provided by shelliec
Number Of Ingredients 14
Steps:
- Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
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
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