Crispy Chicken Chow Mein Recipes

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CHINESE TAKE-OUT CHICKEN CHOW MEIN WITH CRISPY NOODLES



Chinese Take-Out Chicken Chow Mein With Crispy Noodles image

Most historians agree that noodles have been consumed in China for over two thousand years. This dish probably came over in the mid 1800's with workers headed for the railroads and has about a thousand variations. One thing most foodies agree on is that the crispy noodles in the can are a big no-no. We are fans of frying these soft noodles until they are crispy on the outside but soft on the inside. From the Take-Out Menu Cookbook

Provided by TxGriffLover

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

4 chicken breasts, thinly sliced
4 tablespoons rice wine
1 teaspoon soy sauce
1/4 cup soy sauce
1/2 cup chicken stock
3 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon oyster sauce
2 teaspoons sugar
1 teaspoon red chili-garlic sauce
1 1/2 tablespoons cornstarch
1 (10 ounce) package Chinese egg noodles or 1 (10 ounce) package vermicelli
1 cup peanut oil or 1 cup vegetable oil
2 garlic cloves, minced
1 (1 inch) knob fresh ginger, peeled and minced
1 onion, thinly sliced (1 cup)
2 leaves bok choy, thinly sliced
1 cup broccoli floret
1/4 head napa cabbage, shredded
1 cup snow peas
1 carrot, peeled and thinly sliced

Steps:

  • Combine the chicken, 1 tablespoon of rice wine and 1 teaspoon of soy sauce in a medium bowl. Marinate at room temperature while you assemble the rest of the ingredients.
  • In a separate bowl, combine the remaining 1/4 cup of soy sauce, the remaining 3 tablespoons of rice wine, the stock, rice vinegar, sesame oil, oyster sauce, sugar, red chili sauce, and cornstarch. Set aside.
  • Bring 3 quarts of water to a boil in an large pot. Add the noodles and cook according to the package directions. Drain the noodles and rinse them under cold water to stop the cooking. Lay the noodles out on paper towels to dry.
  • Heat the oil in a wok or large frying pan to 360ºF and add the noodles.
  • They will cling together forming a pancake of sorts. Fry this on one side for about 5 minutes, or until the bottom is crisp, then flip the noodle pancake with a spatula and fry the other side for 3 minutes. Drain the noodle pancake on paper towels, cover with aluminum foil, and keep in a warm place.
  • Drain all but 2 tablespoons of the oil from the wok and add the chicken. Stir-fry until it is almost cooked, about 2 minutes. Remove the chicken from the pan and add the garlic and ginger. Cook for 30 seconds, then add the onion, bok choy, broccoli, cabbage, snow peas, and carrot. Stir-fry the vegetables for 4 minutes or until the color brightens. Return the chicken to the pan, and stir in the sauce. Cover and cook 3 minutes or until the vegetables are tender and the sauce thickens.
  • Place the noodle cake on a large serving dish and top with the chicken and vegetables. Serve hot.
  • Variation: You may substitute beef, pork, tofu, or shrimp for the chicken in this recipe.

CHICKEN CHOW MEIN



Chicken Chow Mein image

My grandmother got this recipe from a friend over 30 years ago, and I have made additions to it. It's delicious! Serve over cooked white rice or crisp noodles.

Provided by Ruth A. Dawson

Categories     World Cuisine Recipes     Asian

Yield 7

Number Of Ingredients 12

¼ cup butter
½ cup chopped mushrooms
2 cups chopped celery
2 onions, chopped
¼ teaspoon garlic powder
2 ½ cups chicken broth
1 (15 ounce) can baby corn
½ cup green beans
2 teaspoons soy sauce
2 tablespoons cornstarch
⅓ cup cold water
3 cups cooked, cubed chicken meat

Steps:

  • In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
  • Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 9.1 g, Cholesterol 68.4 mg, Fat 8.8 g, Fiber 5.7 g, Protein 19.7 g, SaturatedFat 4.8 g, Sodium 275.6 mg, Sugar 4.4 g

CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)



Chinese Crispy Noodles with saucy Chicken and Vegetables (crispy CHOW MEIN!) image

Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!! Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!

Provided by Nagi | RecipeTin Eats

Categories     Noodles     Stir Fry

Time 25m

Number Of Ingredients 20

1 tbsp oyster sauce
2 tbsp Chinese cooking wine ( (shoasing wine) (sub Dry Sherry, Mirin, Note 1))
1.5 tbsp soy sauce (, light or all purpose (not dark soy))
1/4 tsp sesame oil
1 tsp sugar
White pepper (, one dash)
3/4 cup (185ml) chicken stock / broth (, low sodium)
3 tbsps cornflour / corn starch
200 g / 8 oz fresh chow mein noodles ((Note 2))
4 tbsp water (, separated)
2 tbsp peanut oil ((or vegetable or canola))
150 g / 5 oz chicken (, thinly sliced)
1 tbsp peanut oil (, if needed (or vegetable or canola))
2 garlic cloves (, finely chopped)
1/2 onion (, sliced)
1 carrot * (, small, halved lengthwise then sliced on diagonal)
1 bok choy * (, stems and leaves separated with stems cut vertically into sticks)
2 shallots/scallions * (, cut into 5cm/2" pieces)
2 cups cabbage * (, cut into 2.4cm / 1" squares)
1/2 cup (125ml) water

Steps:

  • Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
  • Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
  • Mix cornflour into Sauce until lump free.
  • Turn oven onto low (to keep noodles warm while you cook the topping).
  • Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
  • Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
  • Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
  • Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
  • Repeat with remaining noodle cake.
  • Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
  • Add chicken and cook until it changes from pink to white (still raw inside)
  • Add the carrot and bok choy stems, cook 30 seconds.
  • Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
  • Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
  • Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

Nutrition Facts : ServingSize 535 g, Calories 784 kcal, Carbohydrate 97 g, Protein 33 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 1330 mg, Fiber 8 g, Sugar 8 g

HONG KONG-STYLE CHICKEN CHOW MEIN



Hong Kong-Style Chicken Chow Mein image

A delicious chow mein with crispy noodles.

Provided by DecompileCodex

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 42m

Yield 4

Number Of Ingredients 16

14 ounces skinless, boneless chicken breast, thinly sliced
1 egg white, beaten
2 teaspoons cornstarch
1 teaspoon sesame oil
1 (8 ounce) package Chinese egg noodles
2 tablespoons vegetable oil, or as needed
½ cup chicken broth
3 spring onions, chopped, or to taste
1 ½ tablespoons light soy sauce
1 tablespoon rice wine (sake)
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 tablespoon cornstarch
2 teaspoons water
2 tablespoons oyster sauce
1 cup fresh bean sprouts, or to taste

Steps:

  • Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
  • Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
  • Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
  • Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
  • Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
  • Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 49.1 g, Cholesterol 61.1 mg, Fat 12.5 g, Fiber 8.4 g, Protein 30.4 g, SaturatedFat 2.1 g, Sodium 579 mg, Sugar 1.3 g

CRISPY CHICKEN CHOW MEIN



Crispy Chicken Chow Mein image

Looking for a flavorful Asian dinner using Snap Peas? Then try out this hearty chicken chow mein that's sprinkled with cashew.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 9

1 (10 to 12.2-oz.) pkg. frozen breaded chicken breast bites
1 tablespoon oil
1 cup thinly sliced celery
1 cup thinly sliced carrots
2 cups frozen sugar snap peas
1 1/2 cups frozen bell pepper and onion stir-fry
3/4 cup purchased classic stir-fry sauce
3 1/2 cups wide or regular chow mein noodles
1/3 cup cashew halves or pieces

Steps:

  • Bake chicken breast bites as directed on package.
  • Meanwhile, heat oil in 12-inch skillet over medium-high heat until hot. Add celery and carrots; cook 3 to 5 minutes or until crisp-tender, stirring frequently. Add sugar snap peas and bell pepper and onion stir-fry; cook 3 to 5 minutes or until vegetables are tender, stirring frequently.
  • Add chicken breast bites to skillet. Stir in stir-fry sauce. Cook 3 to 5 minutes or until thoroughly heated, stirring frequently. Serve over chow mein noodles. Sprinkle with cashew halves.

Nutrition Facts : Calories 510, Carbohydrate 46 g, Cholesterol 35 mg, Fat 3, Fiber 5 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2310 mg, Sugar 11 g, TransFat 0 g

CRISPY CHICKEN CHOW MEIN



Crispy Chicken Chow Mein image

This Chicken Chow Mein dish celebrates the sort of dish you might find in a typical take-out Chinese restaurant. It does, however, use homemade fried chow mein noodles.

Provided by Ben Myhre

Categories     Chicken

Time 2h45m

Number Of Ingredients 12

2 Tablespoons cornstarch
1 cup chicken broth
¼ cup Soy Sauce
2 Tablespoons oyster sauce
1 Dash fish sauce
2 Tablespoons Peanut oil, plus 2 more tablespoons
1 8 Ounce can sliced water chestnuts
1 cup fresh bean sprouts
2 green onions
2 Cloves of garlic
4 Cleaned and Chopped Chicken Thighs
4 Servings of Crispy Chow Mein Noodles or store-bought chow mein noodles.

Steps:

  • to a medium bowl
  • chicken broth, soy sauce, oyster sauce, and fish sauce to same bowl and stir
  • to wok and heat to high
  • first and allow to cook for 30 seconds or until cooked through
  • to wok and stir everything for 30 seconds to one minute or until everything seems cooked through.
  • and set aside
  • to Wok and allow wok to heat.
  • and cook just briefly. Just a few seconds.
  • and stir until chicken is cooked all the way through and done
  • that was set aside and stir until thickens.
  • and briefly stir
  • on top of a plate of Crispy Chow Mein Noodle and serve

Nutrition Facts : ServingSize 2 scoops, Calories 354 calories, Sugar 3.9 g, Sodium 1659.3 mg, Fat 13.7 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 26.1 g, Fiber 3.1 g, Protein 30.2 g, Cholesterol 87.8 mg

AMERICAN CHICKEN CHOW MEIN WITH FRIED NOODLES



American Chicken Chow Mein with Fried Noodles image

This classic Americanized chicken chow mein with crispy fried noodles recipe is a Chinese restaurant throwback dish that is totally dated but when prepared right, it is a healthy and tasty dish!

Provided by Sarah

Categories     Chicken and Poultry

Time 50m

Number Of Ingredients 21

2 cups Peanut or Canola oil ((for frying)
8 oz. fresh Chinese wide egg noodles
1 large chicken breast ((sliced into thin pieces))
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon oil
1 medium onion ((sliced))
1 clove garlic ((minced))
3 stalks celery ((thinly sliced on the diagonal))
5 fresh shiitake mushrooms ((sliced; you can substitute any kind of mushroom here))
2/3 cup bamboo shoots
2/3 cup water chestnuts ((optional))
2 cups napa cabbage ((roughly chopped))
2 cups baby bok choy ((or Shanghai bok choy; broken up into individual leaves and washed))
1 1/4 cups chicken stock
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper
1 cup bean sprouts
2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))

Steps:

  • Heat your oil to 400 degrees in a deep medium pot. Break up the noodles with your fingers and drop them in the oil a handful at a time. Use a pair of heatproof chopsticks or a long fork to break up the noodles and prevent them from sticking together. Fry until golden brown. You may need to flip/move the noodles so they brown evenly. Drain on a paper towel and let cool. Repeat until all noodles are done and set aside.
  • In a medium bowl, marinate the chicken with the soy sauce, sesame oil, and cornstarch. Set aside while you prepare the other ingredients.
  • When you're ready to cook, place a wok over high heat. Add a tablespoon of oil and sear the chicken. Remove from the wok and set aside. Add the onions and garlic to the wok and stir-fry for 30 seconds. Then add the celery and mushrooms. Stir-fry for another minute.
  • Add the bamboo shoots, water chestnuts (if using), napa cabbage, and bok choy. After stir-frying for about 30 seconds, add the seared chicken, chicken stock, salt, sugar, pepper, and bean sprouts. Stir-fry until the mixture comes to a boil.
  • Gradually stir in the corn starch slurry until the sauce is thick enough to coat a spoon. If you like more sauce, you can add more chicken stock and re-season. Serve over rice. Top the dish with a generous handful of fried noodles and enjoy. Nothin' like takeout food at home!

Nutrition Facts : Calories 376 kcal, Carbohydrate 34 g, Protein 20 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 53 mg, Sodium 642 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

HOW TO MAKE CHICKEN CHOW MEIN LIKE THE TAKEAWAY



How To Make Chicken Chow Mein Like The Takeaway image

Learn how to make chicken chow mein like the takeaway with this easy Chinese fakeaway recipe. An authentic takeaway chow mein recipe with bean sprouts, cabbage and carrots.

Provided by Michelle

Categories     lunch     Main Course     Side Dish

Time 20m

Number Of Ingredients 21

300 g Egg Noodles (10½ oz)
300 g Chicken Breast (Two Pieces )
1 Carrot
50 g Beans Sprout (Big Handful)
50 g Shredded Cabbage (Big Handful)
2 Garlic Cloves
4 Spring Onions
9 tbsp Vegetable Oil (See notes)
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1 tbsp Soy Sauce
1 tsp Black Pepper
2 tsp Bicarbonate Of Soda (Baking Soda)
1 tsp Salt
2 tbsp Oyster Sauce
2 tbsp Soy Sauce
2 tbsp Vinegar
1 tbsp Brown Sugar
1 tbsp Sesame Oil
1 tbsp Chilli Sauce
½ tsp Salt

Steps:

  • Cut the chicken breast into long strips and place in a mixing bowl. Add the marinade ingredients: garlic paste, ginger paste, black pepper, bicarbonate of soda (baking soda), salt and dark soy sauce into the mixing bowl. Mix until evenly distributed and the chicken is fully coated in the marinade. Set the chicken aside for later use.
  • Chop your vegetables (carrot, cabbage, garlic and spring onions) for later use.
  • Make the chow mein sauce by mixing together oyster sauce, soy sauce, vinegar, brown sugar, sesame oil, chilli sauce and salt in a small bowl.
  • Heat the wok or frying pan on a medium to high heat and add oil. When hot, add the chicken breast and stir fry for 2 to 3 minutes or until cooked and remove from the wok.
  • Add oil to a clean wok or frying pan, stir fry the bean sprouts, shredded cabbage and carrots in the frying pan for 1 to 2 minutes or until softened and keep aside for later use.
  • Add oil to a clean wok or frying pan, stir fry the spring onions for 1 minute before adding the garlic and stir for an extra 1 minute. Then add the egg noodles inside and stir for 1 to 2 minutes.
  • Add the cooked chicken and mix together, then add the chow mein sauce and mix until the sauce is evenly distributed. Finally, add the cooked vegetables, mix well and serve.

Nutrition Facts : Calories 992 kcal, Carbohydrate 88 g, Protein 39 g, Fat 55 g, SaturatedFat 37 g, TransFat 1 g, Cholesterol 148 mg, Sodium 3492 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 13 g, ServingSize 1 serving

25 BEST ASIAN CHICKEN FOODS



25 Best Asian Chicken Foods image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Sticky Asian Glazed Chicken
Crispy Sesame Chicken
Kung Pao Chicken
General Tso's Chicken
Sweet and Sour Chicken Balls
Yakisoba Chicken
Chicken Chow Mein
Cashew Chicken
3-Ingredient Orange Chicken
Chili Chicken
Chicken Chop Suey
Moo Goo Gai Pan
Mongolian Chicken
Pineapple Chicken
Chicken and Broccoli Stir-Fry
Miso Chicken Stir-Fry
Chicken Fried Rice
Chicken Lo Mein
Hoisin Chicken
Chicken Lettuce Wraps
Crispy Chicken Egg Rolls
Bang Bang Chicken
Chicken Mei Fun
Dragon Chicken
Chinese Honey Chicken

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Asian chicken recipe in 30 minutes or less!

Nutrition Facts :

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