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
CHICKEN LO MEIN RECIPE BY TASTY
There are many benefits to making your favorite Chinese takeout meal at home - and that includes chicken lo mein! For one, you can add more fresh vegetables to your chicken lo mein, or use soy sauce with less sodium for a lighter version. To make it, all you have to do is stir-fry your chicken and veggies, add cooked egg noodles, and toss it all together with a simple sauce. Top with scallions, box up the leftovers, and you'll have cheap, yummy eats for days.
Provided by Tasty
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
- In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
- Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
- Add the garlic and ginger to the pan and cook until fragrant.
- Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
- Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
- Serve garnished with scallions.
- Enjoy!
ONE RECIPE, TWO MEALS: CREAMY CHICKEN PASTA
It's almost winter. Cream sauces are mandatory. We're adding veggies and pasta and chicken and vodka, so it's all good. It's buttery, creamy and cheesy for the kids, and for you adults, it's adorned with a tiny kiss of vodka, right at the end.
Provided by Bev Weidner
Categories main-dish
Time 1h5m
Yield 2 adult and 2 kid servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta until it reaches al dente, according to the package directions.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Sprinkle the chicken on both sides with salt and pepper. Sear the chicken, covered, for 5 minutes. Flip and sear another 5 minutes, covered. Remove the chicken from the pan and set aside to rest. After a few minutes, give the chicken a good chop.
- Back in the skillet, add the remaining tablespoon oil. Add the carrots and cook, stirring, until they start to soften, about 4 minutes. Add the onions and asparagus and cook, stirring, until the asparagus is crisp-tender, another few minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Season the veggies with a pinch of salt and pepper and reduce the heat the low.
- In the meantime, melt the butter in a small saucepan. Once the foaming subsides, add the flour and whisk until the color changes from cream to a golden brown, just a few minutes. Slowly add the milk, continuing to whisk over medium heat, until it becomes a bit thicker and creamier. Now, add the Parmesan and a good pinch of salt. Keep whisking until the cheese is melted and the sauce is good and creamy. Taste it and add more salt if needed.
- Ladle out about 2/3 cup cream sauce and add it to 1 cup cooked pasta, tossing to coat. Divide between 2 kids' plates and top with chopped chicken and extra Parmesan. Done! (Feel free to sprinkle the veggies on the kids' plates, if they'll remotely let you.)
- Now, back to the cream sauce: stir in the vodka and let it simmer for a couple of minutes.
- For your adult plates, serve the creamy pasta with chicken and a good helping of cooked veggies. Garnish with extra Parmesan and fresh parsley.
- Eat!
ONE RECIPE, TWO MEALS: CRISPY BAKED CHICKEN
Since the coating is the exact same for all the chicken, it's a definite timesaver on a weeknight. Holla. You'll serve the nuggets with some ketchup and steamed broccoli for the kids. And then you'll just drape your chicken over some super-quick lemony linguine for you. And all is right in the world.
Provided by Bev Weidner
Categories main-dish
Time 1h10m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Place the flour in a shallow dish. In another shallow dish, combine the panko, Italian seasoning, 1/3 cup Parmesan and a pinch of salt. In one more shallow dish, beat the eggs.
- Set a shallow cooling rack in a baking sheet. Take each cube of chicken and lightly dredge it in the flour. Dip it in the egg wash, then roll it in the panko. Continue until all of the chicken cubes are coated in panko. Arrange on the cooling rack set in the baking sheet and bake, flipping halfway through, until golden brown on all sides, 15 to 20 minutes.
- Serve these baked nuggets with a side of steamed broccoli and a little bit of ketchup for dipping! Your kids will freak out.
- Now for your mature palate: Proceed with the pounded chicken, in the same fashion as the nuggets. First the flour, then the egg, then a good coating of the panko. Arrange the chicken on the rack on the baking sheet and bake until golden brown on both sides, 15 to 20 minutes.
- Meanwhile, cook the linguine in a pot of salted water until it is al dente and drain, reserving about 1/4 cup of pasta water. Transfer the pasta back to the pot. Add the butter, parsley, juice from half the lemon, the reserved pasta water and the remaining 1/4 cup Parmesan and give it all a good toss.
- To dress it up a tad more, slice the remaining half lemon, then sear a few lemon slices in a small saute pan-so fancy.
- Serve the baked chicken over the pasta and serve with extra Parmesan!
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
ONE RECIPE, TWO MEALS CHICKEN LO MEIN
Good news: I've got the solution for dinner. And it involves lo mein noodles and chicken and a crazy-gorgeous sauce! Your kids' version is way simple, and for grown-ups, I made a fantastic Asian dressing to swirl into the cooked chicken. You'll also add diced red bell pepper, some bean sprouts and a truckload of scallions.
Provided by Bev Weidner
Categories main-dish
Time 35m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Cook the lo mein noodles until al dente, about 3 minutes. Drain, and drizzle with a little bit of sesame or olive oil, to keep the noodles from sticking. Set aside.
- Heat a large skillet over medium-high heat. Add the chicken and brown, breaking it up with a wooden spoon. Add the Chinese 5-spice powder and a small pinch of salt. Continue to cook until the seasoning coats the chicken, about 30 seconds.
- At this point, set aside about 3/4 cup of the noodles with 1/2 cup of the chicken. Divide that between two small plates, and drizzle a tablespoon of orange juice over both plates. Garnish with a few mandarin orange wedges and a tiny bit of scallions, if your kids dig it! Serve it to your littles.
- Now, for you. In a small bowl, whisk together the soy sauce, brown sugar, fish sauce, lime juice, olive oil, and the remaining 2 tablespoons orange juice. Pour the mix over the remaining ground chicken in your skillet, and bring the heat back up (if you've turned it down, to tend to the kids). Add the bean sprouts and bell pepper and cook, stirring, 3 more minutes, so the flavors have time to marry. Add the remaining noodles to the pan and toss to combine.
- Serve with fresh lime wedges and the remaining scallions! Good grief, almighty. Eat!
ONE RECIPE, TWO MEALS: CHICKEN STIR-FRY
I always forget what a cinch it is to pull together a stir-fry: some hot oil, a lean protein, an array of brightly colored veggies, maybe a carb or 40, and some quick garnishes. Bam! Dinner's done. We've got two quick chicken stir-fry methods here: one crazy-speedy, stripped-down recipe for the kiddie kids, and one right behind it with more goods in it. More flavor. More sauce. More errrthang. You're gonna dig it.
Provided by Bev Weidner
Categories main-dish
Time 40m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the sesame oil in a large saute pan. Add the chicken to the pan, and sprinkle with salt and pepper; sear on one side for 3 minutes. Flip and sear until you see nice browning all over, another minute or two. Remove the chicken and set aside.
- Add the thawed veggies to the pan to simply warm through.
- In the meantime, bring a large pot of salted water to a boil. Add the rice noodles and boil for about 1 minute. Remove from the heat and let stand for about 5 minutes. Drain the noodles.
- At this point you're ready to serve the kids! Using tongs, grab a small mound of noodles and plate them. Top with the warm veggies and a few slices of chicken. If your kids can dig a little scallion, by all means, garnish away! Sesame seeds are fun, too.
- Now let's continue on for our adult mouth holes.
- Back in the saute pan, bring another tablespoon or two of sesame oil to a medium-high heat. Add the garlic, ginger and lemongrass. Let bloom and saute for about 30 seconds, then add the red bell pepper and snow peas. Sprinkle with a small pinch of salt and pepper. Toss and saute a couple of minutes, until the veggies slightly soften and pop in color.
- Add the chicken to the pan, along with as many noodles as you can fit. Add the soy sauce, lime juice and maybe 1 more tablespoon of sesame oil. Toss everything together to coat.
- Serve on a huge platter (or individual plates) garnished with scallions and sesame seeds!
CHICKEN LO MEIN
Stir up this version of a Chicken Lo Mein with chicken, crunchy peppers and a creamy smooth peanut sauce. This easy recipe is our version of a Chinese menu favorite.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 25m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 10
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 5 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
- Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly.
- Spoon onto platter; top with cilantro and nuts.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
More about "one recipe two meals chicken lo mein food"
ONE RECIPE, TWO MEALS: CHICKEN LO MEIN - FOOD NETWORK
From foodnetwork.com
Author Bev Weidner
LO MEIN RECIPES READY IN ABOUT 30 MINUTES
From allrecipes.com
CHICKEN LO MEIN - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
THE BEST HOMEMADE CHICKEN LO MEIN RECIPE | EASY WEEKNIGHT …
From easyweeknightrecipes.com
CHICKEN LO MEIN FOR TWO | RECIPELION.COM
From recipelion.com
EASY CHICKEN LO MEIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
INSTANT POT CHICKEN LO MEIN - SPICE CRAVINGS
From spicecravings.com
BETTER THAN TAKEOUT LO MEIN RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
ONE RECIPE, TWO MEALS CHICKEN LO MEIN – RECIPES NETWORK
From recipenet.org
CHICKEN LO MEIN - DINNER, THEN DESSERT
From dinnerthendessert.com
THE 30-MINUTE ULTIMATE CHICKEN LO MEIN RECIPE (WITH …
From savorybitesrecipes.com
CHICKEN LO MEIN - DINNER AT THE ZOO
From dinneratthezoo.com
EASY LO MEIN ON THE BLACKSTONE GRIDDLE - JUST LIKE TAKEOUT!
From theflattopking.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