Chinese Restaurant Style Chicken Chow Mein Recipes

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.

CHINESE RESTAURANT-STYLE CHICKEN CHOW MEIN RECIPE

Steps:

• Cook the egg noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.
• In a medium bowl, combine 2 teaspoons soy sauce, rice wine or sherry and sesame oil. Mix well.
• Slice the chicken into fine, 2-inch shreds. Add to soy sauce mixture. Set aside to marinate for about 10 minutes.
• Heat 1/2 of the peanut oil in a wok or large frying pan over a high heat.
• When oil is very hot, but not smoking, add the chicken mixture. Stir-fry for about 2 minutes. Transfer chicken to a plate, and keep warm.
• Wipe the wok clean with a paper towel.
• Add remaining peanut oil and heat.
• Add bok choy, garlic, ginger, carrots, snow peas, bean sprouts, ham and mushrooms. Stir-fry for another minute or so.
• Add in the noodles, oyster sauce, scallions and remaining soy sauce, to taste. Continue to stir-fry until the noodles are heated through.
• Taste. Add salt and pepper, to taste.
• Add chicken and any juices to the noodle mixture. Bring to a boil, and stir to coat the chow mein mixture.
• Transfer mixture to a serving bowl or plate and sprinkle with chow mein noodles.
• Serve hot.

CHICKEN CHOW MEIN

Steps:

• Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned 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 the 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. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and 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 and 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 remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
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CHICKEN CHOW MEIN

Steps:

• *You'llwant to get your prep work done first, because this will cook up very quickly.
• *Cook noodles according to package directions.
• Rinse under cold water, and set aside.
• After you slice the chicken, place it in a bowl with 2 tsp of soy sauce, the rice vinegar and sesame oil.
• Toss to coat.
• Heat half the olive oil in a wok or large frying pan over high heat.
• When the oil is nice and hot, add the chicken mixture.
• Stir fry for 2 minutes, then transfer the chicken to a plate and keep warm.
• Wipe the pan out and heat the remaining olive oil.
• Stir in the garlic, snow peas, and ham.
• Stir fry for 2-3 minutes.
• Add the drained noodles to the pan, and continue to stir fry till the noodles are heated through, about 2 minutes.
• Add the remaining soy, the oyster sauce, and season with salt and pepper to taste.
• You may find you don't need salt.
• Add the chicken and any juices back to the pan, then add the green onions.
• Give a final stir and serve immediately.