CHICKEN CHOW MEIN GRAVY RECIPES

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CHICKEN SUBGUM CHOW MEIN - EASY GLUTEN-FREE RECIPES AND ...



Chicken Subgum Chow Mein - Easy Gluten-Free Recipes and ... image

This savory Chicken Subgum Chow Mein will hit your taste buds in all the right places. It's a classic subgum recipe broken down to the simplest form and it's going to be a new favorite healthy dinner in your kitchen.

Provided by Chrystal Carver

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

2 tablespoons peanut oil (If you can't have peanut oil, just use vegetable oil)
1 pound boneless, skinless chicken breast halves, cut into 1/2- to 3/4-inch cubes
1 large white onion, coarsely chopped
4 ounces button mushrooms, washed and cut into 1/4-inch slices
3 ribs celery, cut into 1/4-inch slices
1 1/2 cups low-sodium chicken broth, plus 1/3 cup for the sauce
1 tablespoon gluten-free soy sauce
1 tablespoon dark brown sugar
1 tablespoon dry sherry
Salt
Freshly ground black pepper
3 cups bean sprouts
2 tablespoons arrowroot starch (or cornstarch, but it wont be grain-free)

Steps:

  • Heat 1 to 2 tablespoons oil in a wok or large saute pan over medium-high heat. Add the chicken and cook, in batches if necessary, for 3 to 4 minutes, turning until the chicken is lightly browned and cooked through. Transfer to a plate and set aside.
  • Add the onion, mushrooms, and celery to the wok or pan. Cook, stirring, for 3 to 4 minutes, until they start to soften and turn light browned. Transfer to a bowl and set aside.
  • Over medium heat, return the chicken to the wok or pan; add 1 1/2 cups chicken broth and use a spatula to dislodge any browned bits from the bottom of the pan.
  • Add the gluten-free soy sauce, brown sugar, sherry, and salt and pepper to taste. Increase the heat to medium-high and cook, stirring, until the sauce begins to bubble at the edges. Add the bean sprouts and the cooked vegetable mixture, stirring to combine; cook for 3 to 4 minutes, until the bean sprouts have wilted. Taste and adjust the seasoning.
  • In a small bowl, combine the cornstarch and remaining 1/3 cup chicken broth, mixing well to combine. Add the cornstarch mixture, stirring constantly until the gravy is thickened.
  • Serve hot.

Nutrition Facts : Calories 500 calories, CarbohydrateContent 20 grams carbohydrates, CholesterolContent 97 milligrams cholesterol, FatContent 16 grams fat, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 2 cups, SodiumContent 645 grams sodium, SugarContent 10 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

CHICKEN CHOW MEIN – JULIA PACHECO



Chicken Chow Mein – Julia Pacheco image

Provided by Julia Pacheco

Categories     Main    Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

1 lb chicken breast, thinly sliced
3 tbs olive oil
10oz chow mein noodles or thin spaghetti noodles
2.5 cups green cabbage, thinly sliced
3 large carrots, sliced
1 tbs minced garlic
1 tbs cornstarch
1/2 cup chicken broth
1 tbs sugar
3 tbs oyster sauce
2 tbs low sodium soy sauce
1 tbs sesame oil

Steps:

  • Start by making the chow mein sauce - To a small mixing bowl whisk the cornstarch and chicken broth together. Now add the sugar, oyster sauce, soy sauce, and sesame oil whisk to combine. Set aside.
  • Cook the noodles according to the package directions, once cooked drain and set aside.
  • To a large pot or pan add 2 tbs of olive oil, once hot add the chicken and cook though. Remove the chicken to a separate plate and set aside.
  • Add 1 tbs to the pot or pan you cooked the chicken in, once hot add the carrots, cabbage and garlic sauté for 3-5 minutes or until the cabbage starts to soften.
  • Add the cooked chicken, noodles, and chow mein sauce into the pot stir well and let simmer until the sauce thickens. Enjoy with sliced green onions and sesame seeds on top.

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