SKINNY CHICKEN CHOW MEIN RECIPE
Enjoy a Chinese takeaway favourite for around 300 calories! Our skinny low calorie Chicken Chow Mein meal is easy to make... An indulgent, low calorie midweek meal to spice things up a bit.
Provided by By the wlr team
Time 46m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Put a piece of foil (Approx 30x40cm) onto a baking sheet and brush the centre with 1 tsp of the oil.
- Place the chicken breasts, side by side, onto the centre of the foil, and sprinkle with 30ml of water. Close the foil around the chicken to make a loose, but tightly closed, parcel.
- Bake the chicken in the oven for 30-35 minutes until cooked through. Remove the chicken from the oven, allow it to cool slightly, shred and set aside.
- Thinly slice the onion, garlic and ginger, and top and tail the mange tout.
- Cook the noodles in a large pan of boiling, salted water according to the pack instructions.
- In the meantime, heat the remaining oil in a wok or large frying pan, and stir-fry the onion and ginger over high heat for 2-3 minutes until onion is softened.
- Add the garlic, bean sprouts, mange tout and five spice powder, and continue stir-frying for a further minute.
- Drain the noodles well and add to the wok/frying pan, add shredded chicken and soy sauce. Stir-fry for a further 2 minutes until piping hot. Serve immediately.
Nutrition Facts : ServingSize portion, Calories 302 cal, Carbohydrate 29.64778 g, Fat 8.16400941 g, Fiber 3.01068725 g, Protein 27.8113271 g
SKINNY CHICKEN CHOW MEIN
An easy dish taken from the Cook Yourself Thin TV series. This is easily adapted to accommodate the contents of your fridge.
Provided by Noo8820
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 190°C/375°F/Gas 5. Put a piece of foil 30 x 40 cm onto a baking sheet and brush the centre with 1 tsp of the oil.
- Place the chicken side by side onto the centre of the foil and sprinkle with 30 ml water. Close the foil around the chicken to make a loose but tightly closed parcel.
- Bake the chicken for 30-35 minutes until cooked through. Allow to cool slightly, shred and set aside.
- Thinly slice the onion, garlic and ginger. Ttop and tail the mange tout.
- Cook the noodle in a large pan of salted water according to packet instructions.
- Heat the remaining oil in a wok or large pan and stir fry the onion and ginger over high heat until soft. Add the garlic, bean sprouts and mange tout and five spice. Fry for 1 minute.
- Drain the noodles well, add to the wok with the chicken and soy sauce. Stir fry a further 2 minutes or so until piping hot, and then serve.
Nutrition Facts : Calories 443.5, Fat 19.3, SaturatedFat 4.3, Cholesterol 97.4, Sodium 1088.9, Carbohydrate 35.8, Fiber 3.7, Sugar 6.8, Protein 32.8
SKINNY CHICKEN CHOW MEIN
If you've been following for a while you'll know that my family came for a visit a few months ago. When they were here I made a few things that made my sister think of me when she found a few websites, mainly skinnykitchen.com, where I found "Skinny Chow Mein". From there, I developed the following recipe. When I first made it, we only had enough for Craig and my lunch the next day. We both said WOW, this was amazing, and even better the next day. So I made it again, and this time....even better.
Provided by bobcooks
Categories Asian
Yield 5
Number Of Ingredients 17
Steps:
- Cook the noodles for about 2-3 minutes just until soft. Do not over cook.
- In the meantime, prep all vegetables and dice the chicken. Set aside.
- In a small bowl, add all sauce ingredients and mix until well blended. Set aside.
- Coat a large nonstick wok or pan with cooking spray. Heat 2 teaspoons of oil in pan.
- Add celery and onions and sauté over medium-high heat for several minutes until onions become soft. Add cabbage, carrots and peas and chicken.
- Sauté another few minutes until soft. Turn down to medium heat, add noodles and soy sauce mixture. Stir-fry for about 2 minutes or until noodles are heated through. Stir constantly to blend everything.
- Store any leftovers in the fridge for a few days.
Nutrition Facts : ServingSize 1 1/2 cup
CHICKEN CHOW MEIN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 main course servings
Number Of Ingredients 20
Steps:
- Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
- Copyright 2001 Television Food Network, G.P. All rights reserved
CRISPY CHICKEN CHOW MEIN
Looking for a flavorful Asian dinner using Snap Peas? Then try out this hearty chicken chow mein that's sprinkled with cashew.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Bake chicken breast bites as directed on package.
- Meanwhile, heat oil in 12-inch skillet over medium-high heat until hot. Add celery and carrots; cook 3 to 5 minutes or until crisp-tender, stirring frequently. Add sugar snap peas and bell pepper and onion stir-fry; cook 3 to 5 minutes or until vegetables are tender, stirring frequently.
- Add chicken breast bites to skillet. Stir in stir-fry sauce. Cook 3 to 5 minutes or until thoroughly heated, stirring frequently. Serve over chow mein noodles. Sprinkle with cashew halves.
Nutrition Facts : Calories 510, Carbohydrate 46 g, Cholesterol 35 mg, Fat 3, Fiber 5 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2310 mg, Sugar 11 g, TransFat 0 g
CHICKEN CHOW MEIN
My grandmother got this recipe from a friend over 30 years ago, and I have made additions to it. It's delicious! Serve over cooked white rice or crisp noodles.
Provided by Ruth A. Dawson
Categories World Cuisine Recipes Asian
Yield 7
Number Of Ingredients 12
Steps:
- In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
- Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 9.1 g, Cholesterol 68.4 mg, Fat 8.8 g, Fiber 5.7 g, Protein 19.7 g, SaturatedFat 4.8 g, Sodium 275.6 mg, Sugar 4.4 g
QUICK AND EASY CHICKEN CHOW MEIN
Make and share this Quick and Easy Chicken Chow Mein recipe from Food.com.
Provided by Shelli
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown onions in butter.
- Add chicken, celery and other veggies.
- Mix chicken broth, soy sauce and sugar and pour into pan with chicken and veggies.
- Simmer for 30 minutes.
- Thicken with the 1 tablespoon cornstarch mixed with just a little bit of water.
- Serve over chow mein noodles or rice.
CHICKEN CHOW MEIN
When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.
Nutrition Facts : Calories 307 calories, Fat 7g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 984mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
CREAMY CHOW MEIN CHICKEN
Looking for something different to take to potlucks? Look no further. With this tasty alternative, Mary Edwards of Vacaville, California turns basic pantry items into a tempting Asian delight.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Sprinkle half of the chow mein noodles into a greased 13-in. x 9-in. baking dish. In a bowl, combine the chicken, celery, onion, soups, milk, water chestnuts, mushrooms and cashews. Spoon over the noodles; top with remaining noodles. Bake, uncovered, at 325° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 339 calories, Fat 18g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 784mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
ONE-POT CHICKEN CHOW MEIN RECIPE BY TASTY
Here's what you need: soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, pepper, chicken breasts, onion, celery, carrots, cabbage, ramen noodle, chicken broth, scallion
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 16
Steps:
- In a bowl, mix soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
- Place chicken cubes into a re-sealable plastic bag pour half of the marinade into the bag and save the rest for later.
- Let the chicken marinate in the refrigerator for at least an hour.
- Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from the pot.
- Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
- Place both of the ramen noodle bricks into the bottom of the pot.
- Pour in chicken broth over the noodles.
- Cover the noodles with the vegetables as much as possible. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
- Break up the noodles and add back the chicken, and pour in the rest of the marinade from earlier.
- Garnish with scallions.
- Enjoy!
Nutrition Facts : Calories 506 calories, Carbohydrate 50 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 11 grams
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