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
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
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
SHRIMP CHOW MEIN | ALLRECIPES
This is so good! I felt like I had ordered takeout! The flavors were all spot-on with the slightly crunchy vegetables and the sauce was light, but just enough to coat the noodles, veggies, and shrimp.
Provided by Pam Lolley
Categories Pasta and Noodles Noodle Recipes Chow Mein Noodle Recipes
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 18
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
- Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
- Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
- Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.
Nutrition Facts : Calories 476.9 calories, CarbohydrateContent 44.1 g, CholesterolContent 129.2 mg, FatContent 22.6 g, FiberContent 5.8 g, ProteinContent 25 g, SaturatedFatContent 3.7 g, SodiumContent 1079.7 mg, SugarContent 4.2 g
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