Sesame Peanut Chicken Lo Mein Recipes

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SESAME CHICKEN LO MEIN



Sesame Chicken Lo Mein image

Faster than you can dial for take-out, quick-cook this chicken dish with fresh snow peas, cashews, and easy lo-mein meal starter.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 3

Number Of Ingredients 5

1 lb. boneless skinless chicken breast halves, cut into bite-sized strips
1 teaspoon sesame oil
1 (1 lb. 5-oz.) pkg. Frozen Stir-Fry Lo Mein Meal Starter
1 cup fresh snow pea pods, trimmed
1/4 cup cashew pieces

Steps:

  • Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink.
  • Add sesame oil, frozen vegetables, sauce packet from meal starter and snow pea pods; cook and stir 7 to 10 minutes or until vegetables are crisp-tender. Sprinkle with cashews.

Nutrition Facts : Fat 2, ServingSize 1 1/2 Cups

THAI PEANUT CHICKEN LO MEIN



Thai Peanut Chicken Lo Mein image

Kids love this, and we always get rave reviews and requests for the recipe. You can add additional vegetables as desired (broccoli, snow peas, etc.), though you may then need to increase the amount of peanut sauce if you add significant amounts of veggies.

Provided by Tonja

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 16

7 ounces Chinese-style chow mein stir-fry noodles
¼ cup soy sauce
3 tablespoons creamy peanut butter
3 tablespoons vegetable oil
2 tablespoons white sugar
4 teaspoons rice wine vinegar
4 teaspoons sesame oil
vegetable oil, divided
2 teaspoons sesame oil, divided
3 skinless, boneless chicken breast halves, cut into cubes
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
2 cups thinly sliced cremini mushrooms
2 cups bean sprouts
½ cup chopped green onion
¼ cup chopped cilantro

Steps:

  • Bring 2 quarts lightly salted water to a boil. Cook chow mein in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
  • Whisk soy sauce, peanut butter, 4 teaspoons vegetable oil, sugar, vinegar, and 4 teaspoons sesame oil together in a bowl until smooth.
  • Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Saute chicken, garlic, and ginger in hot oil until chicken is no longer pink in the center, 5 to 10 minutes. Remove chicken mixture with a slotted spoon to a bowl, retaining drippings in the skillet.
  • Heat an additional 1 tablespoon vegetable oil and 1 teaspoon sesame oil in the skillet with the drippings; saute mushrooms until fragrant, 15 to 30 seconds.
  • Return the chicken to the skillet; add drained chow mein noodles, bean sprouts, and green onion. Toss mixture to distribute chicken and vegetables throughout the noodles. Drizzle peanut sauce over the noodles and toss to coat; cook until sauce is warmed, about 1 minute. Remove skillet from heat and garnish with cilantro.

Nutrition Facts : Calories 463 calories, Carbohydrate 30.3 g, Cholesterol 34.6 mg, Fat 28.5 g, Fiber 4.2 g, Protein 23 g, SaturatedFat 5.2 g, Sodium 928.9 mg, Sugar 6.3 g

SESAME-PEANUT CHICKEN LO MEIN



Sesame-Peanut Chicken Lo Mein image

Try this Thai stir-fry for a simple one-dish meal in only 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

6 oz uncooked fettuccine
2 tablespoons sesame oil
1 package (14 oz) chicken breast tenders (not breaded), cut into 1-inch pieces
2 medium bell peppers (any color), cut into thin strips
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
4 medium green onions, chopped (1/4 cup)

Steps:

  • Cook and drain fettuccine as directed on package. Rinse with cold water; drain and set aside.
  • Meanwhile, in 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Add bell peppers; cook 3 to 4 minutes longer, stirring frequently, until crisp-tender. Reduce heat to low.
  • In small microwavable bowl, microwave peanut butter on High 30 seconds to soften. Stir in soy sauce and water with whisk until smooth.
  • Add cooked fettuccine and peanut sauce to skillet with chicken and bell peppers. Cook and stir until hot. Garnish with onions.

Nutrition Facts : Calories 430, Carbohydrate 36 g, Cholesterol 75 mg, Fat 3, Fiber 4 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 4 g, TransFat 0 g

SESAME AND PEANUT NOODLES



Sesame and Peanut Noodles image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons sesame seeds
12 ounces linguine
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon canola oil
1 tablespoon grated fresh ginger
1 tablespoon honey
1 tablespoon Sriracha
1 teaspoon sesame oil
Zest and juice of 1/2 lime
1/2 cup loosely-packed chopped fresh cilantro
2 green onions, sliced
1/2 head green cabbage, thinly sliced
1/3 red bell pepper, diced
1/4 cup roughly chopped skinless roasted peanuts, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
  • For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
  • For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.

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

CHICKEN LO MEIN



Chicken Lo Mein image

This is from the "new" Joy of Cooking. One of the best additions to the book, it comes very close to Chinese restaurant flavor.

Provided by dbreslau

Categories     One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 18

1 teaspoon cornstarch
1/2 teaspoon salt
1 teaspoon toasted sesame oil
2 boneless skinless chicken breasts
4 ounces bok choy, cut crosswise in 3-inch pieces
1/4 cup bamboo shoot
3 scallions, cut in 2-inch pieces
1/4 cup sliced mushrooms
1 teaspoon finely minced garlic
8 ounces Chinese egg noodles ("pancit canton")
1 teaspoon toasted sesame oil
1/3 cup tbsps peanut oil
3 tablespoons peanut oil
1/2 teaspoon cracked black peppercorns
1/4 cup chicken stock
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 1/2 teaspoons sugar

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.

Nutrition Facts : Calories 587.7, Fat 34.8, SaturatedFat 6.2, Cholesterol 86.1, Sodium 911, Carbohydrate 46.9, Fiber 2.8, Sugar 3.9, Protein 22.6

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS



Spicy Sesame Noodles With Chicken and Peanuts image

In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.

Provided by Ali Slagle

Categories     dinner, lunch, weeknight, noodles, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 tablespoons red-pepper flakes
1 1/2 tablespoons low-sodium soy sauce
1 1/2 teaspoons toasted sesame oil, plus more as needed
Kosher salt and black pepper
1/2 cup plus 1 tablespoon neutral oil, like grapeseed or vegetable
6 tablespoons roasted, salted peanuts, coarsely chopped
Rind of 1/2 orange, peeled into 2- to 3-inch strips
1 pound ground chicken
10 to 12 ounces ramen or udon noodles, preferably fresh
3 tablespoons finely chopped chives

Steps:

  • In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
  • Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
  • Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
  • While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
  • Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.

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

Jennifer Suster of Chicago, Illinois says, "This lo mein recipe is a low-calorie eye-appealing dish that is very quick to make." With soy sauce, sherry, ginger and sesame oil, as well as red pepper and snow peas, it's as flavorful as it is colorful.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon cornstarch
1 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
2 tablespoons sherry or chicken broth
1-1/2 pounds boneless skinless chicken breast, thinly sliced
1 teaspoon reduced-sodium chicken bouillon granules
1/2 cup hot water
6 ounces uncooked linguine
1/2 pound medium fresh mushrooms, sliced
1/4 pound fresh snow peas
1 large sweet red pepper, julienned
2 green onions, cut into 2-inch pieces
2 tablespoons canola oil, divided
2 teaspoons sesame oil

Steps:

  • In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions. , In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. , In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. , Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.

Nutrition Facts : Calories 328 calories, Fat 10g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 515mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

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