Chicken Chow Mein Food

CHOW MEIN

Steps:

• Mix together cornflour and soy sauce, then mix in remaining ingredients.
• Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
• Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
• Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.
• Heat oil in wok or large fry pan over high heat.
• Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!
• Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute.
• Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
• Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.
• Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
• Remove from heat and serve immediately.

CHICKEN CHOW MEIN

Steps:

• Put a large pan of water on to boil Peel and finely slice the ginger and garlic and finely slice the chilli. Slice the chicken into finger-sized strips and lightly season with salt and pepper. Cut the ends off your spring onions and finely slice. Pick the coriander leaves and put to one side, and finely chop the coriander stalks. Halve the bok choi lengthways. If using the mushrooms, either tear into pieces or leave whole.
• Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good lug of groundnut oil and swirl it around. Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly. Add the ginger, garlic, chilli, coriander stalks, mushrooms (if using) and half the spring onions. Stir-fry for 30 seconds, keeping everything moving round the wok quickly. Add your noodles and bok choi to the boiling water and cook for 2 to 3 minutes, no longer.
• Meanwhile, add the cornflour, water chestnuts and their water to the wok and give it another good shake to make sure nothing sticks to the bottom. Remove from the heat and stir in 2 tablespoons of soy sauce. Halve the lime, squeeze the juice of one half into the pan and mix well. Drain the noodles and bok choi in a colander over a bowl, reserving a little of the cooking water. Stir in the noodles and bok choi, with a little of the cooking water to loosen if necessary, and mix well. Have a taste and season with more soy sauce if needed.
• Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter. Spoon any juices over the top and sprinkle with the rest of the spring onions and the coriander leaves. Serve with lime wedges.

QUICK CHICKEN CHOW MEIN

Steps:

• Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.
• Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.
• Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

CHICKEN CHOW MEIN

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.

CHICKEN CHOW MEIN

Steps:

• Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.
• Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
• Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.
• With everything prepared, you can now start cooking. Heat the wok - it's hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.
• Pour the sauce into the wok and stir well until bubbling.
• Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls - an easy way is to use tongs.

CHICKEN CHOW MEIN

Steps:

• Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while you cook the noodles.
• Cook the chow mein noodles according to package directions, drain well, and set aside.
• Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but not smoking, add the chicken mixture, and stir fry until the chicken is cooked through. Remove the chicken to a plate, set aside and keep warm.
• Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles, and continue to cook until the noodles are hot, and well combined with the vegetables.
• Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine.
• Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.

CHICKEN CHOW MEIN

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.

CHICKEN CHOW MEIN

Steps:

• Make the sauce by combining cornstarch and soy sauce in a small mixing bowl; whisk to combine.
• Whisk in the rest of the ingredients and set aside.
• Prepare the noodles according to the directions on the package.
• Heat 1 tablespoon vegetable oil in a wok or a large non-stick skillet over high heat.
• Add chicken to the hot oil and stir in 2 Tablespoons of the prepared sauce; mix to combine and cook chicken for 3 minutes; turn over and continue to cook for about 3 more minutes, or until chicken is cooked through.
• Remove chicken from skillet and set aside on a plate.
• Return wok/skillet over medium-high heat and heat up remaining 1 Tablespoon vegetable oil.
• Add cabbage and sauté for 2 minutes.
• Stir in carrots and cook for 1 minute.
• Stir in garlic and chopped green onions; continue to cook for 2 more minutes or until vegetables are crisp tender.
• Add in the noodles, previously prepared chicken, sauce, and chicken broth; cook for 1 minute, stirring frequently.
• Add bean sprouts and cook until bean sprouts start to wilt, about 30 seconds.
• Remove from heat; garnish with green onions and serve.

CLASSIC CHOW MEIN RECIPE

Steps:

• First, make your sauce. Whisk together the cornstarch and soy sauce, then add in the remaining sauce ingredients. Place your thinly sliced chicken breast in a large mixing bowl and pour about 1 tablespoon over the chicken, coating evenly and set aside to marinate for 10 minutes.
• Prepare the chow mein noodles per package instructions, then drain and set aside.
• In a large wok, heat your sesame oil on high heat. Once heated, add in the garlic and stir fry until golden brown. Once golden, add in the chicken breast and cook for about a minute. Next, add the cabbage and carrot, stir frying until the cabbage has mostly wilted. Once wilted, add in the noodles, sauce and water. Toss constantly until evenly coated. Add in your green onions, toss for an additional 30 seconds, then serve immediately.

CHICKEN CHOW MEIN

Steps:

• Cook the noodles| Heat a large pot of water to a boiling, add a small pinch of salt. Then place noodles in. Gently stir. Add around 1 cup of water when the water boils. Then it becomes simmer again, wait until it re-boils. Add around 1 cup of cold water (to help the surface shrinks ) and transfer the noodles out immediately. Strain to remove extra water.Transfer the noodles to a large plate, add vegetable cooking oil or sesame oil. Mix well and let it cool down.
• Mix all of the sauce together. Scoop around 1 teaspoon of mixed sauce and marinate chicken. Then add anther teaspoon of cornstarch and mix well, set aside.
• Heat wok firstly and then add oil. Heat oil until warm. Place chicken meat in and fry until almost seared. Transfer chicken meat out.
• Add garlic, shredded cabbage and mushrooms, fry until aromatic.
• Place noodles in. Quickly fry and let the noodles slightly sautéed on hot wok, then place beans sprouts and chicken meat. Drizzle the sauce in. Mix well and transfer out immediately.

AUTHENTIC CHICKEN CHOW MEIN

Steps:

• Prepare pasta according to package directions, for minimum time.
• Heat oil in large wok over high heat.
• Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon.
• Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes.
• Add cabbage; stir-fry on to two minutes, or just until wilting begins.
• Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through.
• *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.

CHINESE RESTAURANT-STYLE CHICKEN CHOW MEIN RECIPE

Steps:

• Cook the egg 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.
• In a medium bowl, combine 2 teaspoons soy sauce, rice wine or sherry and sesame oil. Mix well.
• Slice the chicken into fine, 2-inch shreds. Add to soy sauce mixture. Set aside to marinate for about 10 minutes.
• Heat 1/2 of the peanut oil in a wok or large frying pan over a high heat.
• When oil is very hot, but not smoking, add the chicken mixture. Stir-fry for about 2 minutes. Transfer chicken to a plate, and keep warm.
• Wipe the wok clean with a paper towel.
• Add remaining peanut oil and heat.
• Add bok choy, garlic, ginger, carrots, snow peas, bean sprouts, ham and mushrooms. Stir-fry for another minute or so.
• Add in the noodles, oyster sauce, scallions and remaining soy sauce, to taste. Continue to stir-fry until the noodles are heated through.
• Taste. Add salt and pepper, to taste.
• Add chicken and any juices to the noodle mixture. Bring to a boil, and stir to coat the chow mein mixture.
• Transfer mixture to a serving bowl or plate and sprinkle with chow mein noodles.
• Serve hot.

CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE

Steps:

• In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
• Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
• Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
• Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
• Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
• Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!

CHICKEN CHOW MEIN

Steps:

• Combine sweet chilli sauce, soy sauce, oyster sauce and sesame oil in a bowl. Stir in white pepper and cornflour and mix well
• Spoon 2 tbsp of the sauce into the chicken and toss to coat
• Heat oil in a large wok over high heat. Add garlic and cook for 10 seconds. Add chicken and stir-fry for 2-3 minutes or until golden and seared
• Add pak choy, cabbage, carrot and the green onions. Stir fry until vegetables have just wilted
• Toss through noodles, sauce and water. Stir fry for 1 minute
• Add bean sprouts and stir fry until mixed through. Remove from heat and serve immediately with extra sweet chilli sauce and extra green onions

CHOW MEIN

Steps:

• Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
• Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

CHICKEN CHOW MEIN

Steps:

• Cook the noodles according to package directions. Drain and rinse with cold water. Set aside.
• Meanwhile, season the chicken with salt and pepper.
• Heat the oil in a large skillet over medium high heat. Add in the chicken and cook until the surface is white and the center is no longer pink. Remove from the skillet onto a plate. Cover lightly with foil to keep warm.
• Add the cabbage and carrots to the skillet and sauté until softened, about 2-3 minutes. Add in the scallions, garlic, and ginger. Saute for another 1-2 minutes until fragrant.
• While the veggies are cooking, whisk together the oyster sauce, soy sauce, sesame oil, corn starch, and sugar. Set aside.
• Add the noodles and chicken back into the skillet. Pour over the sauce and cook, stirring, until the sauce has thickened and coats the noodles. Top with extra green onions, if desired, and serve.

CHICKEN CHOW MEIN

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.
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