CHICKEN CHOW MEIN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 main course servings
Number Of Ingredients 20
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.
- Copyright 2001 Television Food Network, G.P. All rights reserved
TASTY CHICKEN AND EGG NOODLES
I came up with this variation based on a dish my grandmother used to make - this is a great one-dish meal that will please the whole family. Once you try it a few times, you can get creative and add some of your favorite ingredients. You can cut the cooking time by using frozen chicken patties as indicated in the recipe below. It is also delicious when made with leftover ham and cream of mushroom soup.
Provided by tkclark624
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat water to a boil.
- In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
- In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
- Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
- Cook noodles according to package then drain and rinse.
- Add noodles to chicken mixture and serve with biscuits or rolls.
EGG NOODLES WITH CHICKEN AND WATER CHESTNUTS
Make and share this Egg Noodles With Chicken and Water Chestnuts recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 38m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the noodles following the package directions; drain and refresh under cold running water; drain, then set aside.
- Heat a wok until hot; add in the oil, then the red pepper, garlic, and ginger; stir-fry for about 30 seconds.
- Add in the chicken; stir-fry until golden and cooked through, 3-4 minutes.
- Toss in the snow peas and water chestnuts; stir-fry for 1 minute longer.
- Gently stir in the noodles, soy sauce, oyster sauce, and water; heat through, tossing until everything is mixed together; season to taste with salt and pepper.
- Serve topped with scallions.
Nutrition Facts : Calories 338.3, Fat 9.8, SaturatedFat 1.6, Cholesterol 84.5, Sodium 1084.7, Carbohydrate 30.2, Fiber 3.1, Sugar 4.1, Protein 32
CHICKEN WITH WATER CHESTNUTS
Make and share this Chicken With Water Chestnuts recipe from Food.com.
Provided by nikkid
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Precook chicken with sliced onion, salt and pepper at 350°. If using boneless it is about 30 minute 5 minutes longer for bone-in chicken.
- Cool, remove from bone, discard skin. Cut into bite sized pieces, including the onion. Set aside.
- In a large bowl combine soup, mayonnaise, celery and drained water chestnuts. Add chicken and mix together.
- Spread in a greased 9x13 baking pan.
- Combine stuffing mix with melted butter/margarine. Spread over chicken mixture and bake 45 minutes at 350° until lightly brown and bubbly at the edges.
- (I use Bell's stuffing mix. I have used others and it has been fine, but Stove Top is not the type to use.I have used light mayo and reduced fat soup but it's not as tasty).
Nutrition Facts : Calories 1061, Fat 68.6, SaturatedFat 24.6, Cholesterol 215.9, Sodium 1888, Carbohydrate 58, Fiber 2.7, Sugar 10.2, Protein 52.6
LUSCIOUS CHICKEN CASSEROLE
This delicious chicken casserole is a favorite of my family and friends. I think it's the combination of flavors in this dish that make it so spectacular. Great served over rice with a nice salad and some good bread.
Provided by mharbold
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Heat the oil in a skillet over medium heat. Place chicken in skillet, and cook 10 minutes, or until juices run clear. Drain, and transfer to the prepared casserole dish. Mix with mayonnaise, water chestnuts, pimentos, almonds, celery seed, and lemon juice. Season with garlic salt to taste. Layer with cheese, and top with French-fried onion rings.
- Bake 30 minutes in the preheated oven, until cheese is melted and onion rings are lightly browned. If rings start to get too brown, put foil on casserole or lower oven rack. Watch carefully, or onion rings will burn.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 13.3 g, Cholesterol 88.8 mg, Fat 23.5 g, Fiber 2 g, Protein 31.5 g, SaturatedFat 8.2 g, Sodium 469.6 mg, Sugar 1.6 g
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