Easy Chicken Chow Mein Recipes Recipe For Zucchini

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CHICKEN CHOW MEIN



Chicken Chow Mein image

When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 15

1 tablespoon cornstarch
2/3 cup reduced-sodium chicken broth
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 pound sliced fresh mushrooms
2/3 cup thinly sliced celery
1/4 cup sliced onion
1/4 cup thinly sliced green pepper
2 tablespoons julienned carrot
1 teaspoon canola oil
1 garlic clove, minced
1 cup cubed cooked chicken breast
1 cup cooked brown rice
2 tablespoons chow mein noodles

Steps:

  • In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.

Nutrition Facts : Calories 307 calories, Fat 7g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 984mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

EASY CHICKEN CHOW MEIN



Easy Chicken Chow Mein image

Make and share this Easy Chicken Chow Mein recipe from Food.com.

Provided by Lisa1

Categories     One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 12

1 package fresh celery (sliced)
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 cup bean sprouts
1 (4 ounce) can mushroom pieces, drained
1 (7 ounce) can sliced water chestnuts, drained
2 cups cut up cooked chicken
3 tablespoons cornstarch
1/4 cup water
1 (10 ounce) can condensed chicken broth
1/4 cup soy sauce
hot cooked rice
chow mein noodles

Steps:

  • In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
  • Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
  • In a large bowl, blend cornstarch with water.
  • When smooth, add chicken broth and soy sauce to bowl.
  • Mix well and pour over meat and vegetables.
  • Bring to a boil, stirring until sauce thickens.
  • Reduce heat to low.
  • Cover and simmer 10 to 15 minutes.
  • Serve over hot, cooked rice and chow mein noodles.

CHICKEN CHOW MEIN



Chicken Chow Mein image

My grandmother got this recipe from a friend over 30 years ago, and I have made additions to it. It's delicious! Serve over cooked white rice or crisp noodles.

Provided by Ruth A. Dawson

Categories     World Cuisine Recipes     Asian

Yield 7

Number Of Ingredients 12

¼ cup butter
½ cup chopped mushrooms
2 cups chopped celery
2 onions, chopped
¼ teaspoon garlic powder
2 ½ cups chicken broth
1 (15 ounce) can baby corn
½ cup green beans
2 teaspoons soy sauce
2 tablespoons cornstarch
⅓ cup cold water
3 cups cooked, cubed chicken meat

Steps:

  • In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
  • Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 9.1 g, Cholesterol 68.4 mg, Fat 8.8 g, Fiber 5.7 g, Protein 19.7 g, SaturatedFat 4.8 g, Sodium 275.6 mg, Sugar 4.4 g

QUICK AND EASY CHICKEN CHOW MEIN



Quick and Easy Chicken Chow Mein image

Make and share this Quick and Easy Chicken Chow Mein recipe from Food.com.

Provided by Shelli

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons chopped onions
2 tablespoons butter
1 1/2 cups diced cooked chicken
1 cup diced celery
2 cups vegetables, of your choice (oriental, carrots, water chestnuts, ect)
1 1/2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon cornstarch
chow mein noodles or rice

Steps:

  • Brown onions in butter.
  • Add chicken, celery and other veggies.
  • Mix chicken broth, soy sauce and sugar and pour into pan with chicken and veggies.
  • Simmer for 30 minutes.
  • Thicken with the 1 tablespoon cornstarch mixed with just a little bit of water.
  • Serve over chow mein noodles or rice.

CHICKEN CHOW MEIN



Chicken chow mein image

This Taiwanese-style chow mein uses a combination of stir-frying and steaming, so there's less oil involved. Pork would also work well instead of chicken

Provided by Tiffany Chang

Categories     Dinner

Time 40m

Number Of Ingredients 17

1 large skinless chicken breast (approx. 175g), sliced into 1cm-thick strips
1 egg white
2-3 tbsp vegetable oil, plus 1 tsp for the marinade
1 shallot, finely chopped
4 garlic cloves, finely chopped
½ white onion (approx. 50g), thickly sliced
2 pieces dried shiitake mushrooms, rehydrated with ½ cup of warm water for 15 mins, then sliced into 1cm strips
1 carrot (approx. 80g), thickly sliced into ½ cm thick matchsticks
2 tbsp light soy sauce
1 tbsp cooking rice wine
½ tsp ground white pepper
1½ tsp chicken bouillon
1 tsp caster sugar
2 packs ready-cooked egg noodles (approx. 557g)
½ sweetheart cabbage (approx. 200g), thickly sliced
1 spring onion, cut into 2cm pieces
1 tbsp black vinegar or Worcestershire sauce

Steps:

  • Put the sliced chicken in a mixing bowl and add the egg white, 1 tsp salt and 1 tsp oil. Massage into the chicken to make sure it's thoroughly coated. Set aside.
  • Heat 2 tbsp vegetable oil in a large lidded wok or a deep frying pan set over a medium heat on your largest hob ring. Once the oil is slightly glistening, add the chopped shallot and stir until slightly golden in colour, about 3 mins. Add the chopped garlic and fry for 30 seconds.
  • Still on medium heat, add the marinated chicken to the wok. Keep stir-frying until 70% of the chicken has changed from opaque to white. It doesn't need to be fully cooked yet. If the chicken is sticking to the pan, add another 1 tbsp oil.
  • Add the onion, mushrooms and carrots and toss with the chicken. Using two spatulas makes this easier. Stir-fry for another 30 seconds, on medium heat.
  • Turn off the heat, then add the soy sauce, rice wine, white pepper, chicken bouillon, sugar and 150ml water. Stir gently then turn the heat back on to high.
  • Add the egg noodles and, using tongs, gently toss for about 15 seconds to make sure they're thoroughly coated with the sauce. Add the cabbage on top of the noodles without mixing it in, put a lid on and let it steam for 30 seconds. Remove the lid, then mix the softened cabbage in with the noodles for about 10 seconds. Replace the lid and steam for another 30 seconds.
  • Remove the lid and gently toss, being careful not to break the noodles. Add the chopped spring onion on top and splash in the 1 tbsp black vinegar or Worcestershire sauce on the wall of the wok, in a half circle motion. Give a final gentle toss to work in the spring onion. Serve straightaway on a platter.

Nutrition Facts : Calories 398 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 2.7 milligram of sodium

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