Chicken Leo 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

CRISPY BAKED CHICKEN LEGS

Crispy Baked Chicken Legs image

Crispy baked chicken legs inspired by my daughter, Ivy. This is fast and easy.

Provided by Fernandes

Time 50m

Yield 8

Number Of Ingredients 6

Ingredients

4 pounds chicken legs
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon Himalayan pink salt
2 tablespoons tamari

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 303.4 calories, Carbohydrate 2.2 g, Cholesterol 142.9 mg, Fat 13.2 g, Fiber 0.9 g, Protein 42 g, SaturatedFat 3.5 g, Sodium 700.8 mg, Sugar 0.5 g

CHICKEN LO MEIN RECIPE BY TASTY

Chicken Lo Mein Recipe by Tasty image

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

Ingredients

1 lb chicken breast, sliced
1 teaspoon pepper
1 teaspoon salt
2 teaspoons sesame oil, divided
¼ cup chicken broth
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
½ cup shiitake mushroom, sliced
½ cup onion, sliced
½ cup carrot, sliced
½ cup sugar snap peas, halved
4 servings cooked egg noodles
1 tablespoon scallions, chopped, for garnish

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!

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