Mean Chinese Chicken Lo Mein Recipes

CHICKEN LO MEIN

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.

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!

RESTAURANT-STYLE CHICKEN LO MEIN

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.

CHINESE CHICKEN LO MEIN

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.

MEAN CHINESE CHICKEN LO MEIN

Steps:

• Par boil linguine noodles for about 3 minute.
• Rinse with cold water and drain.
• Marinate chicken for 15 minute in 1 t cornstarch 1 T light soy sauce and 1 t sherry.
• Have a pot of hot water ready.
• Heat wok.
• Add 2 T vegetable oil and reheat.
• Add garlic; brown and discard.
• Add chicken with marinade.
• Stir until 3/4 done.
• Add sauce mixture and stir until thickens (remember thickening agents never come into full power until the mixture boils for about 1 minute).
• Add green onions and sesame oil.
• Mix well and keep warm.
• Drop noodles into hot water.
• Stir for about 1 minute to heat.
• Drain well and add to meat and sauce in the wok mixing well.

CHICKEN LO MEIN

Steps:

• Stir corn starch, salt, and sesame oil together in a medium bowl.
• Cut chicken across the grain to make very thin slices (more easily done if the chicken is partially frozen).
• Toss chicken with the cornstarch mixture and marinate for 20 minutes.
• Stir chicken stock, oyster sauce, soy sauce, and sugar together in a bowl.
• Bring 4 quarts of water to a rolling boil. Add noodles and cook until softened. Drain. Rinse with cold water. Drain again. Toss with toasted sesame oil.
• Heat a wok or large skillet over high heat. When hot, pour in 1/3 cup peanut oil.Swirl oil around until hot but not smoking.
• Add the chicken, quickly stirring and flipping in the oil to separate the slices and cook lightly. Drain in a sieve or colander.
• Reheat the wok on high heat. When hot, pour in 3 tablespoons peanut oil. Swirl until very hot but not smoking.
• Add bok choy, bamboo shoots, scallions, mushrooms, and garlic. Stir and toss vigorously until the vegetables are well coated with oil, about 45 seconds.
• Pour the sauce mixture down the side of the wok. Stir and cover, allowing the vegetables to steam in the sauce, about 1 minute.
• Uncover and add the noodles and the chicken. Stir and toss for about 30 seconds.
• Pour into a serving dish. Sprinkle with crushed black peppercorns.
• Serve immediately and enjoy.

CHICKEN LO MEIN STIR-FRY

Steps:

• Cook noodles according to package directions. In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; toss to coat. Marinate at room temperature for 10 minutes., Meanwhile, in a small bowl, mix the hoisin sauce, water, sugar and remaining soy sauce until smooth. In a large skillet, heat oil over medium-high heat. Add chicken mixture; stir-fry until no longer pink. Stir in sauce mixture and spinach., Drain noodles; add to skillet and toss to combine. Cook and stir just until spinach is wilted.

FAMILY FAVORITE CHICKEN LO MEIN

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of peanut oil in a skillet over medium-high heat, then add chicken breast. Cook and stir chicken until no longer pink inside, about 10 minutes; set aside.
• In the same skillet, heat the remaining 2 tablespoons of peanut oil over medium-high heat and mix in carrots, celery, and green onion. Cook and stir until tender yet still crisp, 5 to 6 minutes. Mix in Chinese black bean and garlic sauce; cook and stir for another minute. In a separate bowl, mix chicken broth, soy sauce, and cornstarch; add sesame oil. Pour mixture over vegetables and simmer until thickened. Toss in drained pasta, stirring until well-coated and heated through.

QUICK CHICKEN LO MEIN

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.

CHICKEN LO MEIN

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.