Pineapple Chicken Lo Mein Recipes

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PINEAPPLE CHICKEN LO MEIN



Pineapple Chicken Lo Mein image

The perfect supper to serve on busy weeknights, this speedy lo mein combines tender chicken and colorful veggies with a tangy sauce. Quick-cooking spaghetti and canned pineapple make it a cinch to throw together when time is short.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 can (20 ounces) unsweetened pineapple chunks
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
3 tablespoons canola oil, divided
2 medium carrots, julienned
1 medium green pepper, julienned
4 ounces spaghetti, cooked and drained
3 green onions, sliced
1 tablespoon cornstarch
1/3 cup soy sauce

Steps:

  • Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside., In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions., In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 436 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1307mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 4g fiber), Protein 30g protein.

ASIAN NOODLES WITH CHICKEN AND PINEAPPLE



Asian Noodles with Chicken and Pineapple image

The sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 11

6 ounces green beans, trimmed and halved lengthwise (2 cups)
1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise
8 ounces rice noodles
Coarse salt and ground pepper
1 pound boneless, skinless chicken breast halves
1/2 cup freshly squeezed lime juice
1/4 cup soy sauce
1 tablespoon sugar
1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)
1/4 cup fresh mint, chopped
1/2 cup peanuts, chopped

Steps:

  • In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
  • Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
  • In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

Nutrition Facts : Calories 531 g, Fat 11 g, Protein 35 g

PINEAPPLE CHICKEN LO MEIN



Pineapple Chicken Lo Mein image

Make and share this Pineapple Chicken Lo Mein recipe from Food.com.

Provided by sml212

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (20 ounce) can pineapple chunks
1 -2 cup of cubed cooked chicken or 1 -2 cup turkey
2 cloves garlic, minced
3/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 medium carrots, julienned
1 medium green pepper, julienned
4 ounces cooked spaghetti
3 green onions, optional
1 tablespoon cornstarch
1/3 cup soy sauce

Steps:

  • Drain pineapple, reserving 1/3 cup juice (discard or save remaining juice); set pineapple aside.
  • In a large skillet, over medium heat, saute the carrots, peppers, ginger,and garlic in 2 tablespoons of oil until crisp-tender.
  • Add chicken to the skillet, heat through.
  • Stir in spaghetti and onions.
  • In a small bowl, combine the corn starch, soy sauce and reserved pineapple juice and remaining 1 tablespoon of oil until smooth.
  • Pour sauce into the skillet; bring to boil, stir until thickened (about 2 minutes).

CHICKEN LO MEIN



Chicken Lo Mein image

This recipe looks like a lot of work, but its really not, and believe me, it is WELL worth it! I made this recipe early in the afternoon one day to plan on having for dinner, and my mother and I ended up eating ALL OF IT for lunch! You can add any other veggies that you like. I have added broccoli, mushrooms, and bamboo shoots...yum!

Provided by Manda

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

2 teaspoons instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 ounces boneless skinless chicken breasts, cut into long, thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
3 -4 garlic cloves, minced
1/2 teaspoon ground ginger
4 green onions, chopped
4 ounces water chestnuts, chopped (1/2 a can)
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green pea, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and drained

Steps:

  • Dissolve broth granules in boiling water in small saucepan.
  • Pour 1/2 cup broth mixture into large skillet.
  • Let remaining liquid in saucepan cool.
  • Bring mixture in skillet to boiling.
  • Add chicken and simmer 5 minutes, until no longer pink in center.
  • Remove chicken with slotted spoon to platter.
  • Pour off liquid from skillet.
  • Stir wine, soy, and cornstarch in small bowl until smooth.
  • Stir into remaining cooled broth in saucepan.
  • Heat oil in same skillet over medium-high heat.
  • Add garlic and ginger; cook 30 seconds, stirring.
  • Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
  • Add chicken and pasta; toss 2 minutes until heated through.
  • Stir cornstarch mixture in saucepan; add to skillet.
  • Cook 2-3 minutes, stirring, until slightly thickened.
  • Top with additional sliced green onion if desired.

Nutrition Facts : Calories 443.1, Fat 5.6, SaturatedFat 0.9, Cholesterol 36.6, Sodium 1772.5, Carbohydrate 65, Fiber 6.2, Sugar 7.8, Protein 30.7

PINEAPPLE CHICKEN TERIYAKI



Pineapple Chicken Teriyaki image

I love Japanese chicken teriyaki, but I find most recipes lack a little pizzazz. This recipe has even the most finicky of eaters in my household cleaning their plates and coming back for seconds. Serve with steamed rice.

Provided by Margaret Parrish

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 50m

Yield 6

Number Of Ingredients 17

1 cup water
¼ cup soy sauce
5 tablespoons soy sauce
1 tablespoon dark molasses
½ tablespoon fresh ground ginger
1 teaspoon minced garlic
¼ cup water
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes, or to taste
3 large chicken breasts, cut into bite-sized pieces
1 (16 ounce) package frozen oriental-style vegetables
1 (8 ounce) can sliced water chestnuts
1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved
1 tablespoon cornstarch
⅛ teaspoon sesame oil

Steps:

  • Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.
  • Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.
  • Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.

Nutrition Facts : Calories 389.7 calories, Carbohydrate 36.1 g, Cholesterol 64.6 mg, Fat 17.6 g, Fiber 4.9 g, Protein 23.5 g, SaturatedFat 3.7 g, Sodium 1604.2 mg, Sugar 8.6 g

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 :

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