BENTO BOX CHICKEN LO MEIN
There is no need to order Chinese take-out when you can make this easy version at home. The best part is that it is custom to you and the vegetables you like. Leftovers re-heat nicely making this perfect for work lunch. Get creative when it comes to filling the rest of your bento box. I used mini egg rolls, seaweed chips, crunchy chow mein noodles, snow peas, and grapes.
Provided by Soup Loving Nicole
Categories Chinese Chicken Main Dishes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Mix chicken, egg, 2 teaspoons cornstarch, and sesame oil in a bowl.
- Bring a large pot of water to a boil over high heat. Add noodles and cook until soft, about 4 minutes. Drain and rinse under cold water to stop the cooking.
- Heat 1 tablespoon of vegetable oil in a wok over high heat. Add vegetables and stir-fry until soft, about 3 minutes. Transfer vegetables to a bowl using a slotted spoon.
- Add the remaining vegetable oil to the wok. Add chicken and stir-fry until no longer pink, about 5 minutes. Transfer chicken to a bowl using a slotted spoon.
- Mix the remaining cornstarch and water in a bowl until smooth; add to the wok. Add chicken broth, soy sauce, and oyster sauce, and cook over medium heat 3 minutes or until sauce starts to thicken.
- Add vegetables and chicken back to the wok and stir until sauce is evenly distributed. Turn off heat and let stand 3 minutes. Serve over noodles in a bento box.
Nutrition Facts : Calories 644.4 calories, Carbohydrate 78.1 g, Cholesterol 183.3 mg, Fat 18.5 g, Fiber 6.7 g, Protein 42.4 g, SaturatedFat 3.8 g, Sodium 1593.7 mg, Sugar 5.9 g
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
ONE RECIPE, TWO MEALS CHICKEN LO MEIN
Good news: I've got the solution for dinner. And it involves lo mein noodles and chicken and a crazy-gorgeous sauce! Your kids' version is way simple, and for grown-ups, I made a fantastic Asian dressing to swirl into the cooked chicken. You'll also add diced red bell pepper, some bean sprouts and a truckload of scallions.
Provided by Bev Weidner
Categories main-dish
Time 35m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Cook the lo mein noodles until al dente, about 3 minutes. Drain, and drizzle with a little bit of sesame or olive oil, to keep the noodles from sticking. Set aside.
- Heat a large skillet over medium-high heat. Add the chicken and brown, breaking it up with a wooden spoon. Add the Chinese 5-spice powder and a small pinch of salt. Continue to cook until the seasoning coats the chicken, about 30 seconds.
- At this point, set aside about 3/4 cup of the noodles with 1/2 cup of the chicken. Divide that between two small plates, and drizzle a tablespoon of orange juice over both plates. Garnish with a few mandarin orange wedges and a tiny bit of scallions, if your kids dig it! Serve it to your littles.
- Now, for you. In a small bowl, whisk together the soy sauce, brown sugar, fish sauce, lime juice, olive oil, and the remaining 2 tablespoons orange juice. Pour the mix over the remaining ground chicken in your skillet, and bring the heat back up (if you've turned it down, to tend to the kids). Add the bean sprouts and bell pepper and cook, stirring, 3 more minutes, so the flavors have time to marry. Add the remaining noodles to the pan and toss to combine.
- Serve with fresh lime wedges and the remaining scallions! Good grief, almighty. Eat!
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!
QUICK CHICKEN LO MEIN
I can throw this chicken lo mein together on a weeknight when my kids are doing their homework. It uses frozen veggies, which I always have on hand, so I don't need to run to the grocery store for ingredients. -Natasha Kennedy, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
CHICKEN LO MEIN
Frozen teriyaki stir-fry meal starter helps get this Asian-style supper on the table in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain noodles as directed on package.
- While noodles are cooking, heat oil in 4- to 6-quart Dutch oven over medium-high heat. Cook garlic and chicken in oil 4 to 5 minutes, stirring frequently, just until chicken is no longer pink in center.
- Stir in onions, coleslaw mix and meal starter vegetables and sauce. Cover and cook 7 to 9 minutes, stirring frequently, until vegetables are hot. Stir in noodles. Cook 1 to 2 minutes, stirring constantly, until noodles are well mixed.
Nutrition Facts : Calories 425, Carbohydrate 37 g, Cholesterol 70 mg, Fiber 6 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1080 mg
JAPANESE FRIED CHICKEN BENTO RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, curry powder, sugar, garlic, ginger, soy sauce, sake, flour, potato starch
Provided by Spencer Kombol
Categories Lunch
Yield 1 serving
Number Of Ingredients 9
Steps:
- Cut chicken thigh to bite-size pieces and put in a plastic bag. Combine curry powder, sugar, grated garlic, grated ginger, soy sauce, and sake, and rub well. Marinate for 1 hour in the fridge.
- In a bowl, combine flour and potato starch, and mix well. Dredge marinated chicken in mixture, shaking off excess.
- Fry chicken until golden brown, then drain on a paper towel. Place into the bento box.
- Enjoy!
Nutrition Facts : Calories 734 calories, Carbohydrate 76 grams, Fat 18 grams, Fiber 5 grams, Protein 62 grams, Sugar 5 grams
CHICKEN LO MEIN
Jennifer Suster of Chicago, Illinois says, "This lo mein recipe is a low-calorie eye-appealing dish that is very quick to make." With soy sauce, sherry, ginger and sesame oil, as well as red pepper and snow peas, it's as flavorful as it is colorful.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions. , In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. , In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. , Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 328 calories, Fat 10g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 515mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
BENTO CHICKEN TERIYAKI
This recipe is adapted from one in Bento Boxes by Naomi Kijima. It is scaled for a single lunchbox (bento box) sized serving. Add this to a big bowl of rice and veggies, maybe with some Japanese type pickles, and you have a great lunch! This recipe is not a quick recipe, though; cooking time includes marinating time. I would suggest starting the chicken in the marinade, then starting your rice, then fixing everything else while you wait for these two to finish.
Provided by CraftScout
Categories < 60 Mins
Time 40m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients together in bowl big enough to hold the chicken. Add the chicken. Let this marinate for 30 minutes, turning over halfway through.
- Heat oil in a pan over medium heat.
- Take the chicken out and pat dry. Reserve marinade. Put chicken skin side down (if you aren't using skinless) in pan and cook until browned on that side (just a minute or two) and then flip and brown the other side.
- Pour reserved marinade over chicken and cover tightly. Lower heat and simmer until chicken is done, about 5 minutes.
- Remove cover and raise heat back to medium high. Reduce marinade until it is more of a glaze. Toss chicken in glaze to cover.
- NOTE: You could certainly substitute beef or tofu for the chicken in this recipe. Just adjust the cooking accordingly.
Nutrition Facts : Calories 338.3, Fat 23.9, SaturatedFat 5.8, Cholesterol 85, Sodium 1177.8, Carbohydrate 6.1, Fiber 0.1, Sugar 4.7, Protein 23.1
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