Spicy Chicken Lo Mein Recipe 435

SPICY CHICKEN LO MEIN RECIPE - (4.3/5)

Spicy Chicken Lo Mein Recipe - (4.3/5) image

Provided by disler

Number Of Ingredients 12

Ingredients

2 pounds diced boneless chicken breasts
6 tablespoons cornstarch
6 teaspoons chili garlic sauce
3 teaspoons minced ground ginger
3/4 pounds spagetti noodles, or lo mein noodles (as desired)
1 cup chicken stock
1 tablespoon oyster sauce
3/4 cup water
2 tablespoon canola oil
1 small onion, diced
1/4 cup - 1/2 cup corn niblets, shredded carrots, shredded peppers, etc (or whatever type of vegetables desired)
1 teaspoon flour

Steps:

In a bowl, mix chicken, cornstarch, chili garlic sauce, and ginger. Cover and refrigerate for at least 1 hour. Mix oyster sauce and water. Remove chicken from refrigerator and discard marinade. Cook noodles according to package, drain and hold in a bowl of cold water. In wok, over high heat, add oil and drop 1/3 of chicken into wok and stir fry so that all sides of chicken are crisp. Remove and place in bowl. Continue to add 1/3 of chicken until all chicken has been cooked. Put all chicken in the side bowl. In wok, remove excess oil leaving enough to saute vegetables. Once the vegetables are done to your liking, remove them and hold in a separate bowl. In wok, combine chicken stock, and oyster sauce mixture. Add 1 teaspoon of flour to sauce to thicken, and whisk vigorously. Continue to add 1 teaspoon of flour until desired consistency. Cook sauce over medium high heat until liquid has thickened (about 5-10 minutes). Add chicken and vegetables to sauce and toss to combine. Add noodles, stirring to coat with sauce until completely combined and heated. Transfer to serving platter.

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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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