Skinny Chicken Chow Mein Recipes

SKINNY CHICKEN CHOW MEIN RECIPE

Steps:

• Put a piece of foil (Approx 30x40cm) onto a baking sheet and brush the centre with 1 tsp of the oil.
• Place the chicken breasts, side by side, onto the centre of the foil, and sprinkle with 30ml of water. Close the foil around the chicken to make a loose, but tightly closed, parcel.
• Bake the chicken in the oven for 30-35 minutes until cooked through. Remove the chicken from the oven, allow it to cool slightly, shred and set aside.
• Thinly slice the onion, garlic and ginger, and top and tail the mange tout.
• Cook the noodles in a large pan of boiling, salted water according to the pack instructions.
• In the meantime, heat the remaining oil in a wok or large frying pan, and stir-fry the onion and ginger over high heat for 2-3 minutes until onion is softened.
• Add the garlic, bean sprouts, mange tout and five spice powder, and continue stir-frying for a further minute.
• Drain the noodles well and add to the wok/frying pan, add shredded chicken and soy sauce. Stir-fry for a further 2 minutes until piping hot. Serve immediately.

SKINNY CHICKEN CHOW MEIN

Steps:

• Preheat the oven to 190°C/375°F/Gas 5. Put a piece of foil 30 x 40 cm onto a baking sheet and brush the centre with 1 tsp of the oil.
• Place the chicken side by side onto the centre of the foil and sprinkle with 30 ml water. Close the foil around the chicken to make a loose but tightly closed parcel.
• Bake the chicken for 30-35 minutes until cooked through. Allow to cool slightly, shred and set aside.
• Thinly slice the onion, garlic and ginger. Ttop and tail the mange tout.
• Cook the noodle in a large pan of salted water according to packet instructions.
• Heat the remaining oil in a wok or large pan and stir fry the onion and ginger over high heat until soft. Add the garlic, bean sprouts and mange tout and five spice. Fry for 1 minute.
• Drain the noodles well, add to the wok with the chicken and soy sauce. Stir fry a further 2 minutes or so until piping hot, and then serve.

SKINNY CHICKEN CHOW MEIN

Steps:

• Cook the noodles for about 2-3 minutes just until soft. Do not over cook.
• In the meantime, prep all vegetables and dice the chicken. Set aside.
• In a small bowl, add all sauce ingredients and mix until well blended. Set aside.
• Coat a large nonstick wok or pan with cooking spray. Heat 2 teaspoons of oil in pan.
• Add celery and onions and sauté over medium-high heat for several minutes until onions become soft. Add cabbage, carrots and peas and chicken.
• Sauté another few minutes until soft. Turn down to medium heat, add noodles and soy sauce mixture. Stir-fry for about 2 minutes or until noodles are heated through. Stir constantly to blend everything.
• Store any leftovers in the fridge for a few days.

CHICKEN CHOW MEIN

Steps:

• Optional - velveting the chicken : Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
• To make Chow Mein Sauce, place the Chow Mein Sauce ingredients in a small bowl and mix to combine.
• Prepare the noodles according to the packet instructions.
• Heat oil in wok or large fry pan over high heat.
• Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil.
• Add chicken and stir fry until the skin is white but the inside is still raw - about 45 seconds to 1 minute.
• Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 - 1½ minutes until the cabbage is just starting to wilt and the chicken is cooked through.
• Add the noodles, sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
• Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.
• Serve immediately with extra soy sauce.

CLASSIC CHICKEN CHOW MEIN

Steps:

• Cook noodles according to directions. Drain and toss with 1 T of the oil.
• Slice meat into thin shreds.
• Trim green beans and cut into bit size pieces.
• Heat 3 T of oil in a preheated wok or skillet. Add the noodles and stir-fry for 2-3 minutes with 1 T soy sauce. Remove to a serving dish and keep warm.
• Heat remaining oil and stir-fry beans and meat for about 2 minutes. Add sugar, wine, remaining soy sauce and half of green onions. Blend the meat mixture well and pour on top of noodles. Sprinkle with sesame oil and remaining green onions. Serve hot or cold with optional chili sauce.

CHICKEN CHOW MEIN

Steps:

• Boil the noodles according to package instructions.
• Drain in colander in the sink and rinse under cold tunning water.
• Shake the colander to drain off excess water and pat noodles dry with a towel.
• Heat 1/4 cup peanut oil in large seasoned wok or non-stick skillet over high heat.
• Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of cooking).
• Transfer noodles to a paper towel-lined plate and season with salt to taste.
• Set aside.
• Discard any excess oil and wipe out the pan.
• OR.
• Can use bought chow mein noodles (much easier).
• Whisk together the chicken broth, oyster sauce, soy sauce or tamari, cornstarch and sugar in a small bowl; set aside.
• Season the chicken with the dark sesame oil, salt, blk pepper crushed red pepper flakes & set aside.
• Heat the skillet over high heat.
• Heat the remaining 2 Tablespoons peanut oil until very hot.
• Add the ginger, garlic, scallion, & red pepper flakes, stir-fry until fragrant, about 30 seconds.
• Add the chicken and stir-fry, until lightly browned, about 1-1/2 minutes.
• Add the onion, celery and mushrooms, and stir-fry, until crisp-tender, about 2 minutes.
• Add the water chestnuts.
• Spread the ingredients to the outside of the pan to form a well in the center.
• Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture.
• Stir in the bean sprouts and snow peas.
• Sprinkle with cashew pieces.
• Season generously.
• Serve over white rice and serve the chow mein noodles on the side.
• Enjoy!

AUTHENTIC CHICKEN CHOW MEIN

Steps:

• Prepare pasta according to package directions, for minimum time.
• Heat oil in large wok over high heat.
• Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon.
• Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes.
• Add cabbage; stir-fry on to two minutes, or just until wilting begins.
• Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through.
• *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.