Chicken Peanut Chow Mein Food

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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THAI PEANUT CHICKEN LO MEIN

Steps:

• Bring 2 quarts lightly salted water to a boil. Cook chow mein in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• Whisk soy sauce, peanut butter, 4 teaspoons vegetable oil, sugar, vinegar, and 4 teaspoons sesame oil together in a bowl until smooth.
• Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Saute chicken, garlic, and ginger in hot oil until chicken is no longer pink in the center, 5 to 10 minutes. Remove chicken mixture with a slotted spoon to a bowl, retaining drippings in the skillet.
• Heat an additional 1 tablespoon vegetable oil and 1 teaspoon sesame oil in the skillet with the drippings; saute mushrooms until fragrant, 15 to 30 seconds.
• Return the chicken to the skillet; add drained chow mein noodles, bean sprouts, and green onion. Toss mixture to distribute chicken and vegetables throughout the noodles. Drizzle peanut sauce over the noodles and toss to coat; cook until sauce is warmed, about 1 minute. Remove skillet from heat and garnish with cilantro.

CHICKEN-PEANUT CHOW MEIN

Steps:

• Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Cut chicken crosswise into thin strips.
• Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes.
• Remove chicken from pan; keep warm.
• Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well.
• Heat remaining 1 teaspoon oil over medium-high heat.
• Add mushrooms and ginger to pan; stir-fry for 3 minutes.
• Add broth mixture, and cook for 1 minute.
• Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine.
• Sprinkle with onions and peanuts.

CHICKEN CHOW MEIN

Steps:

• Boil the noodles according to package instructions.
• Drain in colander in the sink and rinse under cold tunning water.
• Shake the colander to drain off excess water and pat noodles dry with a towel.
• Heat 1/4 cup peanut oil in large seasoned wok 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 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.
• OR.
• Can use bought chow mein noodles (much easier).
• Whisk together the chicken broth, oyster sauce, soy sauce or tamari, cornstarch and sugar in a small bowl; set aside.
• Season the chicken with the dark sesame oil, salt, blk pepper crushed red pepper flakes & set aside.
• Heat the skillet over high heat.
• Heat the remaining 2 Tablespoons peanut oil until very hot.
• Add the ginger, garlic, scallion, & red pepper flakes, 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.
• 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 snow peas.
• Sprinkle with cashew pieces.
• Season generously.
• Serve over white rice and serve the chow mein noodles on the side.
• Enjoy!

EASY CHICKEN CHOW MEIN

Steps:

• In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
• Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
• In a large bowl, blend cornstarch with water.
• When smooth, add chicken broth and soy sauce to bowl.
• Mix well and pour over meat and vegetables.
• Bring to a boil, stirring until sauce thickens.
• Reduce heat to low.
• Cover and simmer 10 to 15 minutes.
• Serve over hot, cooked rice and chow mein noodles.