Chicken Lo Mein Recipes

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CHICKEN LO MEIN



Chicken Lo Mein image

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

1 tablespoon cornstarch
1 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
2 tablespoons sherry or chicken broth
1-1/2 pounds boneless skinless chicken breast, thinly sliced
1 teaspoon reduced-sodium chicken bouillon granules
1/2 cup hot water
6 ounces uncooked linguine
1/2 pound medium fresh mushrooms, sliced
1/4 pound fresh snow peas
1 large sweet red pepper, julienned
2 green onions, cut into 2-inch pieces
2 tablespoons canola oil, divided
2 teaspoons sesame oil

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

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

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!

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

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

CHICKEN LO MEIN



Chicken Lo Mein image

I love Chinese food and I'm always looking for recipes. I don't remember where this came from, but it's good!

Provided by mosma

Categories     One Dish Meal

Time 1h33m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 chicken breast halves, cut into thin strips
2 1/2 teaspoons white sugar, divided
1 tablespoon rice wine vinegar, plus
1 1/2 teaspoons rice wine vinegar
1/4 cup soy sauce, divided
1/2 cup chicken broth, plus
2 tablespoons chicken broth
1/2 cup water
1 1/2 teaspoons sesame oil
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
0.5 (12 ounce) package uncooked linguine
1 tablespoon vegetable oil, divided
1 tablespoon minced fresh gingerroot
1 1/2 teaspoons minced garlic
1/4 lb fresh shiitake mushroom, stemmed and sliced
3 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 215.4, Fat 6.3, SaturatedFat 1.2, Cholesterol 15.5, Sodium 768.6, Carbohydrate 28.8, Fiber 1.7, Sugar 3.5, Protein 11

CLASSIC LO MEIN (NOODLES)



Classic Lo Mein (Noodles) image

I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons (45 ml) oyster sauce
1 teaspoon sesame oil
1 tablespoon (15 ml) soy sauce
1/4 cup (60 ml) chicken stock
1 tablespoon cornstarch
3 tablespoons (45 ml) cooking oil, such as canola or peanut oil
2 teaspoons (10 grams) minced garlic
1 1/2 tablespoons (11 grams) thinly sliced ginger
1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced
3 cups (750 grams) fresh lo mein noodles (see Cook's Note)
1/4 pound (125 grams) baby bok choy, bottoms removed
3 scallions, cut into 1 1/2-inch (4-cm) pieces

Steps:

  • To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
  • Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
  • Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
  • Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
  • Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

QUICK CHICKEN LO MEIN



Quick Chicken Lo Mein image

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

8 ounces uncoooked linguine
8 garlic cloves, minced
3 teaspoons canola oil, divided
2/3 cup chicken stock
1/4 cup reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons oyster sauce
2 teaspoons lime juice
2 teaspoons chili sauce
2 teaspoons cornstarch
2 teaspoons water
1 cup frozen mixed vegetables
2 cups cubed rotisserie chicken
Chopped green onions, optional

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



Chicken Lo Mein image

Stir up this version of a Chicken Lo Mein with chicken, crunchy peppers and a creamy smooth peanut sauce. This easy recipe is our version of a Chinese menu favorite.

Provided by My Food and Family

Categories     Healthy Living Dinner Recipes

Time 25m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 10

1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into thin strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. creamy peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped PLANTERS COCKTAIL Peanuts

Steps:

  • Cook spaghetti in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 5 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
  • Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly.
  • Spoon onto platter; top with cilantro and nuts.

Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

CHINESE CHICKEN LO MEIN



Chinese Chicken Lo Mein image

The first dish DH ever made for me! I absolutely LOVE this stuff!! Easy to make and WAY less expensive than carry-out!! We finally made it and measured everything! Hope you try it, it's really good!

Provided by Wildflour

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless skinless chicken breasts
salt and pepper
1 tablespoon olive oil
2 teaspoons sesame oil, divided
3 (3 ounce) packages oriental-flavor instant ramen noodles, reserve 2 seasoning packets
1 1/2 tablespoons sesame oil
2 tablespoons soy sauce, we use the Lite Soy sauce
2 cups coleslaw mix, packed
4 eggs, hard-boiled, sliced

Steps:

  • In large, deep frying pan with lid, place chicken breasts seasoned with salt and pepper, into 1 Tbl. olive oil and 1 teaspoon sesame oil.
  • Cook over medium heat, covered, for 20 minutes, turning ocaisionally, til chicken is done.
  • Remove chicken from pan to cool slightly. Cut into bite-sized pieces, toss with 1 teaspoon sesame oil, cover and set aside. Do not drain frying pan. Add 1 1/2 Tbl. sesame oil to pan.
  • In pot, boil 3 pkgs. Ramen noodles for 3 minutes.
  • Drain and RINSE WELL.
  • Drain again and add to frying pan with 2 Tbl. soy sauce, cole slaw mix, reserved chicken and 2 of the seasoning packets from noodles.
  • Stir fry, stirring, over med-low heat for 3-5 minutes or til cabbage mix is tender and all is well mixed.
  • Top each individual serving with sliced or chopped egg if desired.
  • Also serve with additional soy sauce if desired.
  • Makes 4-6 servings.
  • *Do not substitute another oil for the sesame oil! That's what really makes this dish.
  • Nice additions: mushrooms, pea pods, water chestnuts, cooked broccoli and baby corn.

Nutrition Facts : Calories 659.3, Fat 30.1, SaturatedFat 9, Cholesterol 295, Sodium 2107.3, Carbohydrate 44.3, Fiber 2.5, Sugar 2.5, Protein 50.7

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From yummly.com
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CHICKEN LO MEIN (EASY TO PREP AHEAD) - THE CHUNKY CHEF
2022-03-07  · Stir fry. Heat a large skillet over MED HIGH heat with 1 Tbsp of the vegetable oil. Once hot, add chicken and cook for 3-4 minutes, stirring occasionally, until cooked through. Add garlic and ginger and cook 30 seconds to 1 minute, stirring very often so they don't burn. Remove chicken mixture to a plate and set aside.
From thechunkychef.com
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CHICKEN LO MEIN RECIPE - PILLSBURY.COM
2010-11-02  · Heat oil in large skillet or wok over medium-high heat until hot. Add chicken and garlic; cook and stir 4 to 5 minutes or until chicken is no longer pink. 2. Add ginger, water, soy sauce and broth. Bring to a boil. Stir in pasta. Add frozen vegetables; stir gently. Return to a boil.
From pillsbury.com
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CHICKEN LO MEIN: 30-MIN AUTHENTIC TAKEOUT RECIPE! - THE …
2019-11-19  · 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.
From thewoksoflife.com
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CHICKEN LO MEIN RECIPE RECIPE | BETTER HOMES AND GARDENS
2022-02-04  · Mix cooking wine, sauces, sesame oil, sugar and cornflour in a bowl and whisk until smooth. Cook chicken in half of the canola oil in a wok set over high heat for 5 minutes, until lightly browned. Add garlic and ginger, then cook briefly. Set aside. Add remaining oil to wok and cook vegetables until just tender.
From bhg.com.au
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CHICKEN LO MEIN | BETTER HOMES & GARDENS
Step 1. Cut chicken into bite-size strips. In a medium bowl combine 2 tablespoons of the soy sauce, the rice vinegar, and 2 teaspoons of the sugar. Add chicken; toss to coat. Let stand at room temperature for 20 minutes or cover and chill for 1 hour. Cook noodles according to package directions until tender; drain.
From bhg.com
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Top Asked Questions

What is the best way to cook chicken Lo Mein?
Chicken Lo Mein with chewy Chinese egg noodles, bean sprouts, chicken, bell peppers and carrots in under 30 minutes like your favorite Chinese takeout restaurant. Saved! Cook the egg noodles one minute shy of the directions. Drain and toss with sesame oil in a bowl to coat. Heat canola oil in a large skillet or wok over medium-high heat.
Can chicken Lo Mein be a main course?
This lo mein works great as a main course, or can be served alongside other Chinese dishes for a complete meal. How do you make chicken lo mein? First, cook thinly sliced chicken in a pan until golden brown. Remove the chicken from the pan and place onions, carrots, celery and cabbage in the pan.
What is chicken Lo Mein made out of?
Chicken Lo Mein is made of lo mein egg noodles, diced chicken, a selection of vegetables (this chicken lo mein recipe has bell peppers, fresh spinach, and garlic), and it all gets tossed in a sauce made of soy sauce, sesame oil, sweet chili sauce, and ginger. What is the difference between lo mein and chow mein?
What is the best sauce to add to chicken Lo Mein?
Chili Garlic Sauce: This is the secret sauce to make things spicy. If you prefer spicy Chicken Lo Mein add it or else skip it totally. We love spicy Chicken Lo Mein and I add it always to my Lo Mein Sauce. This gives tons of body, thickness, a garlicky kick, chili kick to the Lo Mein sauce.

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