WHAT DOES CHICKEN CHOW MEIN LOOK LIKE 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

Chicken Chow Mein Recipe - 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

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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