Low Mein Recipe Recipe Card Recipe For Chicken

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ONE RECIPE, TWO MEALS CHICKEN LO MEIN



One Recipe, Two Meals Chicken Lo Mein image

Good news: I've got the solution for dinner. And it involves lo mein noodles and chicken and a crazy-gorgeous sauce! Your kids' version is way simple, and for grown-ups, I made a fantastic Asian dressing to swirl into the cooked chicken. You'll also add diced red bell pepper, some bean sprouts and a truckload of scallions.

Provided by Bev Weidner

Categories     main-dish

Time 35m

Yield 4 servings (2 kids, 2 adults)

Number Of Ingredients 15

Kosher salt
Two 3-ounce bundles lo mein noodles (spaghetti can be subbed!)
Sesame oil, for drizzling, optional
3 tablespoons extra-virgin olive oil, plus additional for drizzling
1 pound ground chicken
2 teaspoons Chinese 5-spice powder
3 tablespoons orange juice
Mandarin orange wedges, for garnish
3 scallions, finely chopped
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon fish sauce
Juice from 1 lime, plus lime wedges, for garnish
About 3/4 of a 15-ounce can bean sprouts, drained
1 red bell pepper, finely chopped

Steps:

  • Bring a large pot of salted water to a boil. Cook the lo mein noodles until al dente, about 3 minutes. Drain, and drizzle with a little bit of sesame or olive oil, to keep the noodles from sticking. Set aside.
  • Heat a large skillet over medium-high heat. Add the chicken and brown, breaking it up with a wooden spoon. Add the Chinese 5-spice powder and a small pinch of salt. Continue to cook until the seasoning coats the chicken, about 30 seconds.
  • At this point, set aside about 3/4 cup of the noodles with 1/2 cup of the chicken. Divide that between two small plates, and drizzle a tablespoon of orange juice over both plates. Garnish with a few mandarin orange wedges and a tiny bit of scallions, if your kids dig it! Serve it to your littles.
  • Now, for you. In a small bowl, whisk together the soy sauce, brown sugar, fish sauce, lime juice, olive oil, and the remaining 2 tablespoons orange juice. Pour the mix over the remaining ground chicken in your skillet, and bring the heat back up (if you've turned it down, to tend to the kids). Add the bean sprouts and bell pepper and cook, stirring, 3 more minutes, so the flavors have time to marry. Add the remaining noodles to the pan and toss to combine.
  • Serve with fresh lime wedges and the remaining scallions! Good grief, almighty. Eat!

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

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

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

VEGGIE LO MEIN



Veggie Lo Mein image

This copycat version of PF Chang's veggie lo mein recipe includes lo mein noodles and mixed vegetables cooked in a deliciously sweet yet spicy sauce.

Provided by The SouthernPlate Staff

Categories     Main Course

Time 15m

Number Of Ingredients 9

8 ounces lo mein noodles
2 tablespoons olive oil
1 bag frozen mixed veggies of your choice
1 tablespoon minced garlic
1/4 cup soy sauce
1 tablespoon sugar
2 teaspoons sesame oil (this makes a huge difference)
1 teaspoon minced ginger
1 teaspoon sriracha

Steps:

  • In a small bowl, whisk together the soy sauce, sugar, sesame oil, garlic, ginger, and sriracha. Set aside.
  • In a large pot of boiling water, cook the lo mein noodles according to package instructions. Drain well.
  • Heat about two tablespoons of olive oil in a large skillet over medium-high heat. If you want to add chicken or beef to your dish, now is the time to cook it in this olive oil. Add bite-sized pieces of chicken, steak, or ground beef and cook until brown and no longer pink in the center. Then, add frozen veggies and cook, stirring often, until heated through and tender.
  • Stir in the cooked noodles and sauce mixture, and gently toss to combine. Serve immediately.

Nutrition Facts : Calories 78 kcal, ServingSize 1 serving

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 :

RESTAURANT-STYLE CHICKEN LO MEIN



Restaurant-Style Chicken Lo Mein image

This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.

Provided by Sarah

Categories     Noodles and Pasta

Time 30m

Number Of Ingredients 16

8 oz. boneless skinless chicken thighs ((225g, cut into thin strips))
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons oil ((plus more for cooking))
1 clove garlic ((minced))
4 cups cabbage ((shredded))
2 medium carrots ((julienned))
1 tablespoon shaoxing wine
16 oz. fresh lo mein egg noodles
1 tablespoon soy sauce
4 teaspoons dark soy sauce
1 teaspoon sesame oil
1/8 teaspoon salt
1/8 teaspoon sugar
2 cups mung bean sprouts
2 scallions ((julienned))

Steps:

  • 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. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
  • Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
  • Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.

Nutrition Facts : Calories 306 kcal, Carbohydrate 42 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 502 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

EASY HEALTHY CHICKEN LO MEIN RECIPE



Easy Healthy Chicken Lo Mein Recipe image

The best healthy chicken lo mein recipe (237 calories)! It's easy, quick, and so good you won't need to order takeout!

Provided by Andie Mitchell

Categories     Main Course

Time 20m

Number Of Ingredients 12

3 tablespoons soy sauce
1 tablespoons barbecue sauce
2 teaspoons toasted sesame oil
1 garlic clove (minced (about 1 tablespoon))
1 teaspoon packed brown sugar
1 teaspoon cornstarch (optional, but it does aid in thickening the sauce)
2 8- ounce packages House Foods Shirataki spaghetti noodles (or 2 large zucchini, spiralized)
3 teaspoons vegetable oil
1 pound chicken breast (cut into thin strips)
3 stalks celery (very thinly sliced on the diagonal)
1 medium red bell pepper (very thinly sliced)
5 scallions (sliced on the diagonal)

Steps:

  • Make the sauce: In a small bowl, whisk the soy sauce, barbecue sauce, sesame oil, clove of garlic, brown sugar, and corn starch. Set aside.
  • Rinse and drain the Shirataki noodles well. Press them dry with a paper towel to get as much moisture out as possible. This will help to ensure the sauce sticks to them and doesn't slip off.
  • In a large nonstick skillet, heat 2 teaspoons of the vegetable oil over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6 minutes. Transfer to a clean plate and wipe out the pan with paper towels.
  • Return the pan to medium-high heat (turning it down if it begins to smoke) and add the remaining teaspoon of oil. Add the celery, bell pepper, and scallions, and cook, stirring frequently, until tender-crisp, about 3 minutes. Return the cooked chicken to the pan. Add the Shirataki noodles and the soy sauce mixture, tossing to coat all ingredients well, and let the pan cook until the sauce has thickened, about 2 minutes.

Nutrition Facts : Calories 237 kcal, Protein 27 g, Fat 9 g, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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