CHICKEN CHOW MEI FUN CALORIES RECIPES

Name: Chicken Mei Fun
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 8 ounces rice noodles, thin (rice vermicelli); 2 tablespoons sesame oil; 1 carrot, julienne cut; 1/2 cup onion, sliced; 1 1/2 cups cabbage, shredded; 1/2 lb chicken breast, boneless and skinless cut in thin strips; 2 large eggs; 1 teaspoon fresh ginger, minced; 1 cup bean sprouts, drained and rinsed; 1/4 cup water; 1/4 teaspoon brown sugar; 2 tablespoons soy sauce (to taste); salt, to taste; fresh ground black pepper, to taste

CHICKEN MEI FUN RECIPE - FOOD.COM

Chicken Mei Fun Recipe - Food.com image

Make and share this Chicken Mei Fun recipe from Food.com.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces rice noodles, thin (rice vermicelli)
2 tablespoons sesame oil
1 carrot, julienne cut
1/2 cup onion, sliced
1 1/2 cups cabbage, shredded
1/2 lb chicken breast, boneless and skinless cut in thin strips
2 large eggs
1 teaspoon fresh ginger, minced
1 cup bean sprouts, drained and rinsed
1/4 cup water
1/4 teaspoon brown sugar
2 tablespoons soy sauce (to taste)
salt, to taste
fresh ground black pepper, to taste

Steps:

Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes.
While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer.
Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts and eggs. Once the eggs are cooked, stir in the water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through.
Drain the rice noodles and add them to the skillet. Season with salt, pepper or soy sauce, to taste.
Enjoy!

Nutrition Facts : Calories 435.4, FatContent 14.9, SaturatedFatContent 3.4, CholesterolContent 129.3, SodiumContent 695.4, CarbohydrateContent 54.6, FiberContent 2.9, SugarContent 4, ProteinContent 19.4

CHICKEN CHOW MEIN RECIPE: HOW TO MAKE IT

Chicken Chow Mein Recipe: How to Make It image

When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy. —Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon cornstarch
2/3 cup reduced-sodium chicken broth
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 pound sliced fresh mushrooms
2/3 cup thinly sliced celery
1/4 cup sliced onion
1/4 cup thinly sliced green pepper
2 tablespoons julienned carrot
1 teaspoon canola oil
1 garlic clove, minced
1 cup cubed cooked chicken breast
1 cup cooked brown rice
2 tablespoons chow mein noodles

Steps:

In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.

Nutrition Facts : Calories 307 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 984mg sodium, CarbohydrateContent 35g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

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CHICKEN CHOW MEIN RECIPE: HOW TO MAKE IT

When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy. —Beth Dauenhauer, Pueblo, Colorado
From tasteofhome.com
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Category Dinner
Calories 307 calories per serving

In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.

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