CHOW CHOW SAUCE RECIPE RECIPES

Name: Chicken Chow Mein
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 main course servings
Cuisine: asian
Ingredients: 3 ounces dried chuka soba noodles, or other Chinese egg noodles; 1/4 cup, plus 2 tablespoons peanut oil; Kosher salt; 1/2 cup chicken broth, homemade or low-sodium canned; 3 tablespoons oyster sauce; 1 tablespoon dark soy sauce, plus more for the table; 2 teaspoons cornstarch; 1 teaspoon sugar; 1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips; 1 teaspoon dark Asian sesame oil; 1 heaping tablespoon minced peeled fresh ginger; 3 cloves garlic, minced; 1 scallion, white and green minced; Freshly ground black pepper; 1/2 medium yellow onion, thinly sliced; 1 stalk celery, thinly sliced on the diagonal; 10 dried shittake mushrooms, rehydrated, drained, and thinly slicedu00A0; 1/3 cup thinly sliced canned water chestnuts; 6 ounces fresh mung bean sprouts; 3 cups cooked white rice, hot

CHICKEN CHOW MEIN RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Chicken Chow Mein Recipe | Food Network Kitchen | Food Network image

A simple stir-fry — and a favorite at Chinese restaurants in America — chow mein combines crispy noodles with tender chicken and veggies, and is seasoned with classic stir-fry aromatics garlic, ginger and scallions, plus oyster sauce and soy sauce.

Provided by Food Network Kitchen

Categories main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 main course servings

Number Of Ingredients 20

Ingredients

3 ounces dried chuka soba noodles, or other Chinese egg noodles
1/4 cup, plus 2 tablespoons peanut oil
Kosher salt
1/2 cup chicken broth, homemade or low-sodium canned
3 tablespoons oyster sauce
1 tablespoon dark soy sauce, plus more for the table
2 teaspoons cornstarch
1 teaspoon sugar
1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
1 teaspoon dark Asian sesame oil
1 heaping tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 scallion, white and green minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
1/3 cup thinly sliced canned water chestnuts
6 ounces fresh mung bean sprouts
3 cups cooked white rice, hot

Steps:

Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned 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 the 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. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and 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 and 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 remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
Copyright 2001 Television Food Network, G.P. All rights reserved

EASY VEGETABLE CHOW MEIN RECIPE - BETTYCROCKER.COM

Easy Vegetable Chow Mein Recipe - BettyCrocker.com image

You don’t need takeout with this easy chow mein recipe. Veggie lovers rejoice: snap peas, carrots, onions and mushrooms all round out this easy Asian-inspired dish. Add a few extra ingredients and your homemade chow mein is ready to devour.

Provided by Betty Crocker Kitchens

Total Time 12 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 cup vegetable broth or Progresso™ chicken broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 bag (1 lb) frozen snap peas, carrots, onions and mushrooms
2 1/2 cups coleslaw mix
4 cups chow mein noodles

Steps:

Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.

Nutrition Facts : Calories 365 , CarbohydrateContent 42 g, CholesterolContent 0 mg, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 7 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 690 mg

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