Chicken Chow Mein The Easy Way Food

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 THE EASY WAY

Steps:

• 1. Cook the spaghetti and drain.
• 2. In a bowl, combine broth, apple juice, soy sauce, and cornstarch. Set aside.
• 3. Heat 2 teaspoons of oil until a drop of water sizzles in it. Add chicken and cook through, about 5 minutes. Transfer to a plate.
• 4. Put in 2 teaspoons of oil again until hot and add onion, celery and green pepper. Stir and cook on low heat with a lid on pan until the vegetables are just soft and tender.
• 5. Remove lid, turn up heat to medium and stir in ginger and garlic. Stir and cook 2 minutes more until the flavors are together.
• 6. Add the broth mixture and stir until it thickens. Add chicken and stir another minute. Salt and pepper to taste.
• 7. Put spaghetti in compotes or bowls and serve the chicken mixture on top of it. Add chow mein noodles on top to garnish.

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.

QUICK AND EASY CHICKEN CHOW MEIN

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 - EASY!

Steps:

• Cook the noodles in boiling water until al dente. Drain, rinse under cold water and drain again. Drizzle with a little sesame oil and toss.
• Place chicken in a bowl and toss with dark soy, five-spice powder and chilli sauce. Dust with cornflour.
• Heat a wok until smoking before adding the groundnut oil. Add chicken and cook, stirring, until golden brown and cooked through.
• Add red pepper, stir fry for a minute, then add onion and beansprouts, cooking for a further 30s. Stir in the noodles and season with light soy sauce, a dash of sesame oil and black pepper, to taste.

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 WITH VEGETABLES

Steps:

• Combine soy sauce, cornstarch, sesame oil, and garlic for marinade in a glass or ceramic bowl. Add the chicken and marinate for at least 30 minutes.
• Heat 1 tablespoon vegetable oil in a saute pan over medium-high heat. Add the chicken. Stir-fry until lightly browned and cooked through, 3 to 5 minutes. Transfer cooked chicken to a plate for later.
• Meanwhile, bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
• Whisk chicken stock, oyster sauce, soy sauce, and cornstarch together in another bowl. Set aside.
• Heat 2 teaspoons vegetable oil in the same pan you cooked the chicken in over medium-high heat. Add garlic. Add bok choy and carrot; stir-fry until tender, about 5 minutes. Add the cooked noodles and chicken stock mixture; stir to combine and cook until the sauce has thickened. Add the chicken back to the pan; stir to combine until warm. Serve.

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.