AMERICAN CHICKEN CHOW MEIN WITH FRIED NOODLES
This classic Americanized chicken chow mein with crispy fried noodles recipe is a Chinese restaurant throwback dish that is totally dated but when prepared right, it is a healthy and tasty dish!
Provided by Sarah
Categories Chicken and Poultry
Time 50m
Number Of Ingredients 21
Steps:
- Heat your oil to 400 degrees in a deep medium pot. Break up the noodles with your fingers and drop them in the oil a handful at a time. Use a pair of heatproof chopsticks or a long fork to break up the noodles and prevent them from sticking together. Fry until golden brown. You may need to flip/move the noodles so they brown evenly. Drain on a paper towel and let cool. Repeat until all noodles are done and set aside.
- In a medium bowl, marinate the chicken with the soy sauce, sesame oil, and cornstarch. Set aside while you prepare the other ingredients.
- When you're ready to cook, place a wok over high heat. Add a tablespoon of oil and sear the chicken. Remove from the wok and set aside. Add the onions and garlic to the wok and stir-fry for 30 seconds. Then add the celery and mushrooms. Stir-fry for another minute.
- Add the bamboo shoots, water chestnuts (if using), napa cabbage, and bok choy. After stir-frying for about 30 seconds, add the seared chicken, chicken stock, salt, sugar, pepper, and bean sprouts. Stir-fry until the mixture comes to a boil.
- Gradually stir in the corn starch slurry until the sauce is thick enough to coat a spoon. If you like more sauce, you can add more chicken stock and re-season. Serve over rice. Top the dish with a generous handful of fried noodles and enjoy. Nothin' like takeout food at home!
Nutrition Facts : Calories 376 kcal, Carbohydrate 34 g, Protein 20 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 53 mg, Sodium 642 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
CHOP SUEY - CHICKEN STIR FRY
Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can't get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you've got in your fridge!
Provided by Nagi
Time 14m
Number Of Ingredients 16
Steps:
- Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
- Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
- Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
- Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
- Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
- Add chicken, cook for 1 minute until the surface changes from pink to white.
- Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
- Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
- Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)
Nutrition Facts : ServingSize 618 g, Calories 298 kcal, Carbohydrate 18 g, Protein 25 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1112 mg, Fiber 4 g, Sugar 5 g
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
CHICKEN AND BEAN SPROUTS STIR-FRY
Chicken and Bean Sprouts is a classic Chinese stir-fry dish and is a refreshing, and easy-to-make stir fry made with chicken breast and crunchy bean sprouts.
Provided by Bill
Categories Chicken and Poultry
Time 35m
Number Of Ingredients 17
Steps:
- For the chicken, mix 1 tablespoon of water with the strips of chicken until the water has been completely absorbed by the meat. Add the oil, soy sauce, and cornstarch, and mix until well combined. Set aside for 20 minutes.
- Next, wash the mung bean sprouts in a large bowl of cold water, leaving the bean sprouts in the water for two to three minutes so they are rehydrated. This step not only washes the sprouts but also allows them to absorb some of that cold water to regain their freshness and crunch. Transfer them to a colander, setting them over a bowl or the sink to let the excess water drain completely. The root portion of the bean sprout can be a bit stringy and unpleasant, and some folks do pinch it off--but a word of caution that it is a lot of work, so we usually settle for a good couple of rinses in cold water.
- Finally, prepare the other ingredients--namely the scallions, garlic, and mushrooms. Cooking this dish quickly is really important, so your bean sprouts don't turn to mush. If you're not great adding quick measurements of spices, oils, and sauces, it's best if you have all of those ingredients prepped and measured in advance, in addition to the fresh ingredients.
- Heat your wok on high heat until it just starts to smoke, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken, and use your spatula to spread the meat evenly across the wok. Sear for another 20 seconds (i.e., without mixing the chicken around), stir fry for another 20 seconds, and transfer the chicken to a bowl.
- Add another tablespoon of oil to the wok, along with the mushrooms and the white portions of the scallions. Stir fry for 10 seconds, and add the garlic. You should have the wok at the highest heat you can muster at this point!
- Next, add the mung bean sprouts and stir fry everything together. Spread the Shaoxing wine around the perimeter of the wok, and give everything another quick stir. Then add the oyster sauce, salt, sesame oil, white pepper, and MSG, if using.
- Add the chicken back to the wok, along with any liquid in the bowl, and the green portions of the scallions. Again, the burner should be at maximum heat at this point! A quick trick that Kaitlin learned cooking on a narrow stovetop in college is to hold the wok between two gas burners at max heat, to get as much heat as possible!
- Stir-fry for another 10 seconds until everything is well combined, making sure to spread the mixture around the sides of the wok to get that wok hei sear and flavor. There will be some liquid in the wok and when that is bubbling, stir in the cornstarch and water mixture.
- Stir fry for another 15 seconds or so, until the mung bean sprouts are just starting to turn transparent. Serve!
Nutrition Facts : Calories 281 kcal, Carbohydrate 11 g, Protein 14 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 614 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND SPROUTS STIR FRY
This is an adaptation of a Weight Watchers Recipe that is great served with a scoop of fluffy white rice.
Provided by CaliforniaJan
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wok or large heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently, until lightly browned and tender, 1 to 2 minutes. transfer sprouts to plate and keep warm.
- To same wok add remaining oil and heat for 30 seconds to 1 minute; add chicken, garlic, carrots and ginger and stir-fry for 2 minutes.
- Add scallions and continue stir-frying until chicken is tender and browned on all sides, 2 to 3 minutes longer.
- Add soy sauce (to taste) and honey and mix well; cook, stirring constantly for 1 minute longer.
- Top warm sprouts with chicken mixture.
Nutrition Facts : Calories 325.4, Fat 12.4, SaturatedFat 1.9, Cholesterol 90.8, Sodium 588.2, Carbohydrate 21.4, Fiber 2.3, Sugar 16.9, Protein 33
STIR-FRIED CHICKEN WITH BEAN SPROUTS
A recipe I found in my collection of cuttings from magazines. I'm posting it here for safe-keeping to try later, since I need to get rid of all these piles of papers I've collected over the last year. A Shanghai preparation. Number of servings is just an estimate.
Provided by Galley Devil
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken with cornflour, salt and pepper for one hour.
- Heat oil in a wok and fry chicken for two minutes.
- Drain oil from the wok and saute spring onions, ginger, red pepper and bean sprouts for 30 seconds.
- Add broth and chicken, and cook for two minutes.
Nutrition Facts : Calories 150.9, Fat 8.1, SaturatedFat 2.3, Cholesterol 37.5, Sodium 115.5, Carbohydrate 8.2, Fiber 1.6, Sugar 2.5, Protein 11.4
More about "chicken and bean sprouts stir fry food"
BEAN SPROUT STIR FRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
STRING BEAN CHICKEN STIR-FRY (A 20-MINUTE RECIPE!)
From thewoksoflife.com
STIR FRY CHICKEN WITH BEAN SPROUTS
From thesuperhealthyfood.com
EASY CHICKEN CHOW MEIN RECIPE - BBC FOOD
From bbc.co.uk
BLACK BEAN SAUCE CHICKEN - RASA MALAYSIA
From rasamalaysia.com
PHở Gà (CHICKEN PHO) RECIPE - NYT COOKING
From cooking.nytimes.com
CHOW MEIN | RECIPETIN EATS
From recipetineats.com
10 BEST CHICKEN BEAN SPROUT STIR FRY RECIPES | YUMMLY
From yummly.com
CHICKEN VEGETABLE STIR-FRY | CANADIAN LIVING
From canadianliving.com
CHICKEN & BEAN SPROUTS STIR-FRY RECIPE | EHOW
From ehow.com
MONGOLIAN CHICKEN RECIPE WITH MUNG BEAN SPROUTS RECIPE - THE …
From thespruceeats.com
SHREDDED CHICKEN AND BEAN SPROUTS RECIPE | GOOD FOOD
From goodfood.com.au
HEALTHY CHICKEN STIR FRY RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
STIR-FRIED BEAN SPROUTS WITH SHREDDED CHICKEN - SIMPLE CHINESE …
From simplechinesefood.com
BEANSPROUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST CHINESE GARLIC SAUCE RECIPE (AKA BROWN STIR FRY SAUCE!)
From mysaucerecipes.com
BEAN SPROUT STIR-FRY WITH CHICKEN AND GARLIC CHIVES
From epicurious.com
36 STIR FRY IDEAS | ASIAN RECIPES, COOKING RECIPES, ASIAN DISHES
From pinterest.ca
BEEF AND BLACK BEAN STIR FRY WITH KELP NOODLES | DONNA HAY
From donnahay.com.au
SWEET-AND-SOUR CHICKEN STIR-FRY WITH BEAN SPROUTS
From canadianliving.com
STIR-FRIED BEEF BRISKET WITH BEAN SPROUTS - THE MOON WORLD
From themoonworld.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love