CHICKEN LO MEIN
This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro.
Provided by Meesh
Categories World Cuisine Recipes Asian
Time 2h15m
Yield 4
Number Of Ingredients 15
Steps:
- In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
- In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
- Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
- Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
Nutrition Facts : Calories 598.6 calories, Carbohydrate 78.6 g, Cholesterol 60.8 mg, Fat 14.7 g, Fiber 4.5 g, Protein 38 g, SaturatedFat 2.5 g, Sodium 1877 mg, Sugar 9.8 g
CHICKEN LO MEIN (RESTAURANT STYLE WITHOUT A WOK)
Tender chicken, crisp peppers and bamboo shoots, and fat noodles all tossed in a rich sauce that is fragrant, savory and slightly sweet. Make your favorite Chinese takeout without a wok and it will taste as great as the restaurant version!To make the dish gluten-free, use rice noodles instead of wheat noodles. Soak the noodles according to the package instructions, until al dente, then use them in the stir fry. Also, replace the Shaoxing wine with dry sherry, use tamari instead of soy sauce, and use homemade mushroom sauce instead of oyster sauce.
Provided by Maggie Zhu
Categories Main
Number Of Ingredients 22
Steps:
- Boil noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. I always cook the noodles 1 minute less than the package recommends. They'll be a bit underdone, but will be perfectly cooked once stir fried in the sauce.
- Combine all the "Marinade" ingredients in a medium-sized bowl. Mix well and let marinate for 10 minutes.
- Whisk all the sauce ingredients together in a bowl. Chop aromatics and vegetables.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan. Cook for 30 to 45 seconds without touching, until the bottom turns slightly golden. Flip to cook the other side for 30 to 45 seconds, stirring occasionally, until the chicken turns white but the inside is slightly pink. Transfer the chicken to a plate.
- Add 1/2 tablespoon of oil. Add onion, carrot, bamboo, peppers, and bamboo shoots. Cook and stir until the veggies just start to turn soft, 1 minute or so. Transfer all the veggies to a plate.
- Add the remaining 1 and 1/2 tablespoons oil and the ginger, garlic and green onion. Stir a few times to release the fragrance.
- Add the noodles. Toss a few times with a pair of tongs. Add the cooked chicken and vegetables back into the pan. Pour the sauce over the ingredients. Toss to mix everything together well. The noodles are done when the sauce is absorbed, 1 minute or so.
- Transfer everything to serving plates and serve hot as main.
Nutrition Facts : ServingSize 3 g, Calories 629 kcal, Carbohydrate 68.7 g, Protein 30 g, Fat 26.2 g, SaturatedFat 5.1 g, Cholesterol 117 mg, Sodium 781 mg, Fiber 4.5 g, Sugar 8.2 g
RESTAURANT-STYLE CHICKEN LO MEIN
This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.
Provided by Sarah
Categories Noodles and Pasta
Time 30m
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
- Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
- Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
- Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.
Nutrition Facts : Calories 306 kcal, Carbohydrate 42 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 502 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CLASSIC LO MEIN (NOODLES)
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
- Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
- Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
- Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
- Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.
CHICKEN LO MEIN WITH VEGETABLES
BETTER than carry out! When craving Chinese food we prepare this dish. The secret is in the last step--cooking the noodles until darken. Easy preparation.
Provided by Seasoned Cook
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil spaghetti in water adding bouillon cubes until al dente. Drain well reserving liquid.
- Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside.
- Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth.
- Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.
- Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.
Nutrition Facts : Calories 467.7, Fat 16.6, SaturatedFat 2.5, Cholesterol 38.1, Sodium 1868.3, Carbohydrate 55, Fiber 4.8, Sugar 6.5, Protein 24.4
CHICKEN LO MEIN
This is from the "new" Joy of Cooking. One of the best additions to the book, it comes very close to Chinese restaurant flavor.
Provided by dbreslau
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Stir corn starch, salt, and sesame oil together in a medium bowl.
- Cut chicken across the grain to make very thin slices (more easily done if the chicken is partially frozen).
- Toss chicken with the cornstarch mixture and marinate for 20 minutes.
- Stir chicken stock, oyster sauce, soy sauce, and sugar together in a bowl.
- Bring 4 quarts of water to a rolling boil. Add noodles and cook until softened. Drain. Rinse with cold water. Drain again. Toss with toasted sesame oil.
- Heat a wok or large skillet over high heat. When hot, pour in 1/3 cup peanut oil.Swirl oil around until hot but not smoking.
- Add the chicken, quickly stirring and flipping in the oil to separate the slices and cook lightly. Drain in a sieve or colander.
- Reheat the wok on high heat. When hot, pour in 3 tablespoons peanut oil. Swirl until very hot but not smoking.
- Add bok choy, bamboo shoots, scallions, mushrooms, and garlic. Stir and toss vigorously until the vegetables are well coated with oil, about 45 seconds.
- Pour the sauce mixture down the side of the wok. Stir and cover, allowing the vegetables to steam in the sauce, about 1 minute.
- Uncover and add the noodles and the chicken. Stir and toss for about 30 seconds.
- Pour into a serving dish. Sprinkle with crushed black peppercorns.
- Serve immediately and enjoy.
Nutrition Facts : Calories 587.7, Fat 34.8, SaturatedFat 6.2, Cholesterol 86.1, Sodium 911, Carbohydrate 46.9, Fiber 2.8, Sugar 3.9, Protein 22.6
More about "chicken lo mein restaurant style food"
AUTHENTIC CHICKEN LO MEIN RECIPE - FOODIES TERMINAL
From foodiesterminal.com
4.7/5 (23)Calories 281 per servingCategory Main Course
THE BEST CHICKEN LO MEIN - DRIVE ME HUNGRY
From drivemehungry.com
CHINESE RESTAURANT-STYLE CHICKEN LO MEIN RECIPE
From secretcopycatrestaurantrecipes.com
Cuisine ChineseTotal Time 1 hr 5 minsCategory Main Course
- To chicken meat add prepared ginger, green onion, cornstarch, sugar and soy sauce. Set aside to marinate for at least 30 minutes.
15 INSTANT POT CHICKEN LO MEIN RECIPES - SELECTED RECIPES
From selectedrecipe.com
CHICKEN LO MEIN - HOMEMADE TAKEOUT STYLE! - MY INCREDIBLE …
From myincrediblerecipes.com
EASY CHICKEN LO MEIN - COPYKAT RECIPES
From copykat.com
HOW TO MAKE CHINESE CHICKEN LO MEIN | RESTAURANT QUALITY RECIPE …
From youtube.com
CHICKEN LO MEIN - DINNER, THEN DESSERT
From dinnerthendessert.com
CHICKEN LO MEIN - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN LO MEIN RESTAURANT STYLE - ACONSEILS.COM
From aconseils.com
CHICKEN LO MEIN RESTAURANT STYLE - FOOD RECIPES - #DELICIOUS # ...
From indofood.group
CHINESE RESTAURANT STYLE CHICKEN LO MEIN RECIPE
From recipeschoice.com
CHICKEN LO MEIN RESTAURANT STYLE - FOOD RECIPES - #DELICIOUS # ...
From indofood.group
RESTAURANT STYLE CHICKEN LO MEIN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
30-MINUTE RESTAURANT STYLE CHICKEN LO MEIN - THE MOMMY SPICE
From themommyspice.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