Quick Easy Chicken Lo Mein Recipes

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!

QUICK AND EASY CHICKEN LO MEIN

Steps:

• Break noodles in half; cook according to package directions.
• Rinse with hot water; drain well.
• Meanwhile, in large skillet or wok, heat oil over MED-HIGH; sauté garlic to fragrant, stirring constantly.
• Add seasoning packet from mix and the chicken. Continue cooking; stirring until chicken is no longer pink, about 5 minutes,.
• Stir in coleslaw mix. Continue cooking, stirring constantly, until cabbage is slightly soft but crisp, about 1 minutes.
• Stir in cooked noodles and green onions. Cook,stirring constantly until heated through, about 1 1/2 minutes. Season to taste with lite soy sauce.
• Note: Add some red pepper flakes for heat, if desired.

QUICK CHICKEN LO MEIN

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a small saucepan, cook garlic in 1 teaspoon oil for 1 minute. Whisk in stock, soy sauce, sugar, oyster sauce, lime juice and chili sauce; bring to a boil. Reduce heat; simmer for 1 minute., In a small bowl, combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat., In a large skillet or wok, stir-fry vegetables in remaining oil for 4-6 minutes or until crisp-tender. Stir in chicken and sauce; heat through. Drain linguine; toss with chicken mixture. Top with green onions, if desired.

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.

EASY CHICKEN LO MEIN

Steps:

• Prepare vegetables and set aside.
• Chop chicken into bite size pieces and cook in large electric skillet at 375 degrees Fahrenheit, with 1/2 cup of the chicken broth. When chicken turns white, add remaining chicken broth and all other ingredients.
• Stir and toss gently until vegetables are tender.Cover and reduce to simmer for about 15 minutes while you cook your noodles or rice.
• When rice or noodles are done, add them to the skillet then stir and toss until all ingredients are evenly coated.
• Add low sodium soy sauce to your taste preference if desired.
• Top each serving with a handful of chinese noodles.

QUICK & EASY CHICKEN LO MEIN

Steps:

• Whisk together sauce ingredients and set aside.
• Boil thin spaghetti according to package instructions to al dente. Drain well. Return to pot and toss with 1 TB. canola oil. Cover and keep hot.
• Add 1 TB. canola oil to large, deep skillet, add chicken and cook over medium/high heat until done. Remove from skillet to bowl, cover and keep warm.
• To the same skillet, add 1 TB. canola oil and heat to medium/high heat. Add cabbage, onion, celery, carrots and mushrooms. Cook until crisp tender, 3-5 minutes. Lower heat, add garlic and cook for one more minute. (If using garlic powder, add when you add the hot pasta.)
• Microwave sauce for 30-35 seconds until very warm. Add hot pasta to your liking. (Start with about 4 oz. Add more, if you like, up to 6 oz. You want there to be enough sauce.) Pasta and sauce need to be added hot. Microwave, if necessary. Add chicken to sauce and then add to vegetable mixture. Add garlic powder, if using.Toss gently until combined and hot. Check for salt, pepper and garlic powder. Serve immediately.