Umami Chicken Chow Mein Food

AUTHENTIC CHICKEN CHOW MEIN

Steps:

• Prepare pasta according to package directions, for minimum time.
• Heat oil in large wok over high heat.
• Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon.
• Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes.
• Add cabbage; stir-fry on to two minutes, or just until wilting begins.
• Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through.
• *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.

BASIC CHICKEN CHOW MEIN RECIPE

Steps:

• Heat some oil in a pan, a wok is best to use.
• Cut the chicken breast into small slices or cubes and cook on a low heat until brown.
• Add the beansprouts and cook until soft. Then add some soy sauce.
• Add the diced onions and cook until transparent.
• Lastly add the egg noodles and add soy sauce. Cook for 5 minutes and then serve.

UMAMI CHICKEN CHOW MEIN

Steps:

• Cook vegetables in oil- until tender.
• Add chicken and bean sprouts.
• Add the broth- bring to slight boil.
• Add salt, pepper and Accent to taste.
• Make a mixture of the cornstarch and water.
• Add this mixture to other ingredients for thickening.
• Serve over rice or chow mein noodles.

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!

QUICK AND EASY CHICKEN CHOW MEIN

Steps:

• Brown onions in butter.
• Add chicken, celery and other veggies.
• Mix chicken broth, soy sauce and sugar and pour into pan with chicken and veggies.
• Simmer for 30 minutes.
• Thicken with the 1 tablespoon cornstarch mixed with just a little bit of water.
• Serve over chow mein noodles or rice.

CHICKEN CHOW MEIN

Steps:

• FRIED NOODLES:.
• Cook noodles according to package directions until tender yet still firm, about 2 to 3 minutes; drain. Rinse under cold water and drain again.
• Prepare jelly-roll pan or cookie sheets by placing several layers of paper towels on. Spread cooked noodles over paper towels; allow to dry 2 to 3 hours.
• Heat oil in wok or large skillet over medium-high heat to 375°F . With slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook until golden brown, about 30 seconds.
• Drain noodles on paper towels. Repeat until all noodles are fried.
• CHOW MEIN:.
• Remove skin and bones from chicken breasts.
• Cut chicken and pork into 1-inch pieces.
• In large bowl, combine 1 teaspoon cornstarch, 1 ½ teaspoons sherry and 1 ½ teaspoons soy sauce. Add chicken and pork, tossing to coat well. Cover and refrigerate 1 hour.
• Combine remaining 2 teaspoons cornstarch, 2 tablespoons sherry, 1 ½ tablespoons soy sauce, water and bouillon granules in small bowl; set aside.
• Heat oil in wok or large skillet over high heat. Toss in ginger and garlic, stir-frying 1 minute. Add chicken and pork; stir-fry until cooked through and no longer pink in center, about 5 minutes. Add shrimp; stir-fry until shrimp turns pink, about 3 minutes.
• Toss veggies into wok; stir-fry until crisp-tender, 3 to 5 minutes. Add bouillon-soy sauce mixture. Cook and stir until sauce boils and thickens; cook and stir an additional minute.
• Arrange Fried Noodles on serving plate; top with chicken mixture and enjoy!