Imperial Chicken Lo Mein Recipe 45 Food

IMPERIAL CHICKEN LO MEIN RECIPE - (4/5)

Steps:

• Combine all sauce ingredients, set aside. Put 1 tbls oil in wok. Stir fry chicken strips and onions until almost done. Add remaining oil with remaing ingredients and stir fry until hot. Add 1/2 the sauce, mix well with the vegetables. Transfer to dish, cover to keep warm. Add remaining sauce mixture to wok, add cooked noodles, stir fry until coated and hot. Boil noodles until tender, 3-4 mins ( do not overcook) rinse and drain well. Place noodles on plate, put chicken and egetable mixture on top. Garnish with cashews.

CHICKEN IMPERIAL

Steps:

• Coat chicken with flour.
• Brown chicken in melted butter.
• Remove chicken.
• Add mushrooms, and onion to pan and cook till tender.
• Stir in cream, wine, salt, garlic and pepper. Stir to blend well.
• Return chicken to pan.
• Cover and simmer for 20 minutes or until chicken is done.
• Remove chicken again.
• Stir 1 Tbls flour with the 2 tbls of water in a cup or small bowl.
• slowly add to pan, stirring constantly until thick.
• return chicken to pan till heated through.
• Serve over noodles or rice.

IMPERIAL CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Mix bread crumbs, cheese, parsley, salt, and pepper.
• Dip chicken in butter and roll well in crumb mixture.
• Arrange in shallow lightly greased casserole dish.
• Drizzle any leftover butter over chicken.
• Bake for 1 hour.

CHICKEN IMPERIAL

Steps:

• On waxed paper, coat chicken breasts with flour. Melt margarine/butter in 12-inch skillet over medium heat. When margarine is hot, cook chicken just until lightly browned on all sides. Remove chicken from pan and set aside.
• In remaining skillet drippings, over medium heat, cook mushrooms and onion 5-10 minutes, stirring frequently.
• Stir in cream, sherry, salt and pepper and stir to blend well. Return chicken to skillet. Reduce heat to VERY low. Cover and BARELY simmer 15-20 minutes or until chicken is fork-tender. Remove chicken to a warm platter and set aside.
• In a cup, blend 1 T flour with 2 T water. Gradually add to pan liquid stirring constantly. Cook until mixture is thickened.
• Spoon sauce over chicken breasts and serve.

CHICKEN LO MEIN

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.

CHINESE CHICKEN LO MEIN

Steps:

• In large, deep frying pan with lid, place chicken breasts seasoned with salt and pepper, into 1 Tbl. olive oil and 1 teaspoon sesame oil.
• Cook over medium heat, covered, for 20 minutes, turning ocaisionally, til chicken is done.
• Remove chicken from pan to cool slightly. Cut into bite-sized pieces, toss with 1 teaspoon sesame oil, cover and set aside. Do not drain frying pan. Add 1 1/2 Tbl. sesame oil to pan.
• In pot, boil 3 pkgs. Ramen noodles for 3 minutes.
• Drain and RINSE WELL.
• Drain again and add to frying pan with 2 Tbl. soy sauce, cole slaw mix, reserved chicken and 2 of the seasoning packets from noodles.
• Stir fry, stirring, over med-low heat for 3-5 minutes or til cabbage mix is tender and all is well mixed.
• Top each individual serving with sliced or chopped egg if desired.
• Also serve with additional soy sauce if desired.
• Makes 4-6 servings.
• *Do not substitute another oil for the sesame oil! That's what really makes this dish.
• Nice additions: mushrooms, pea pods, water chestnuts, cooked broccoli and baby corn.

CHICKEN LO MEIN

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.

CHEAP CHICKEN LO MEIN

Steps:

• Pan fry the chicken in a splash of soy and terriyaki sauce. Add other seasonings if desired. When fully cooked, remove from pan. In large pot, cook all 3 packs of ramen noodles as directed. When noodles are done, drain, add seasoning packets, 3 tablespoons terriyaki sauce, 2-3 tablespoons soy sauce, and chicken. Mix well and cook about 1-2 minutes. Add vegetables if desired.

CHICKEN LO MEIN

Steps:

• In a medium-sized bowl mix together the marinade ingredients. Add the meat and stir to cover.
• Let sit for 30 minutes. Drain well. Discard the marinade.
• In a small bowl mix together the sauce ingredients. Set aside.
• In a wok or large skillet heat the vegetable oil over high heat. When the oil begins to smoke, add the marinated meat. Stir-fry until just cooked.
• Push to one side and add the vegetables. Stir-fry for 2 to 3 minutes, stirring constantly.
• Mix with the meat. Pour in the sauce.
• When the sauce begins to bubble, add the noodles. Toss lightly to mix together. Let cook until the needles are hot.

VEGETABLE AND CHICKEN LO MEIN

Steps:

• Cook noodles in a large pot of salted boiling water until just tender to the bite, 4 to 5 minutes. Drain and mix with sesame oil. In a small bowl, combine hoisin and soy sauce.
• Pour 1 tablespoons canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery, and red onion, and stir often just until softened, 2 to 4 minutes. Add chicken and bean sprouts and stir just until warm. Turn out into a bowl and keep warm.
• Wipe frying pan clean. Pour remaining 1 tablespoons oil into pan over medium heat. Add noodles; stir and turn occasionally until light brown, 3 to 5 minutes.
• Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.
• *To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.

IMPERIAL CHICKEN BAKE

Steps:

• Combine first 5 ingrediants. Dip each chicken breast in milk and dredge in breadcrumb mixture.
• Arrange in a lightly greased 12x2x8" baking dish.
• Combine butter, garlic, and lemon juice and drizzle over chicken. Sprinkle paprika over chicken.
• Bake at 350 degrees for 40 minutes or until tender.

CHICKEN LO MEIN

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.