Healthy Chicken And Broccoli Lo Mein Recipes

CHICKEN LO MEIN WITH BROCCOLI

Steps:

• Combine chicken strips, cornstarch, soy sauce, ginger, and garlic powder in a large resealable plastic bag. Coat chicken with marinade, squeeze out excess air, and seal bag. Refrigerate for 1 to 1 1/2 hours.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade and shake off excess; cook and stir in hot oil until chicken is no longer pink in the center, about 5 minutes. Stir in onion, celery, carrots, and broccoli. Add 1 tablespoon vegetable oil, if needed. Cover and cook until vegetables are tender, stirring occasionally, about 5 minutes.
• Stir spaghetti into chicken and vegetable mixture; cover and simmer for 5 minutes more.

STIR-FRY CHICKEN LO MEIN

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Drain pasta. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.

CHICKEN LO MEIN RECIPE BY TASTY

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!

HEALTHY CHICKEN AND BROCCOLI LO MEIN

Steps:

• Cook noodles to al dente. Drain, and return to pot.
• In a small bowl, mix broth, soy sauce, brown sugar, and fish sauce.
• Heat a large non-stick skillet over medium-high heat. Add chicken, and season with salt and pepper. Cook until no longer pink. Remove meat and set aside.
• Heat oil in skillet. Add broccoli and onion, and cook for 3 minutes, stirring often. Add a little water and cover the pan. Let broccoli steam until soft.
• Add ginger and garlic, and cook 30 seconds.
• Return chicken to the skillet with the broccoli, and add noodles and sauce. Stir until heated through.