Easy Chicken Lo Mein Recipes

CHICKEN LO MEIN

Steps:

• In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
• In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
• Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
• Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

CHICKEN LO MEIN

Steps:

• In a medium-sized bowl combine reduced-sodium soy sauce, garlic, and ginger. Stir to combine. Cut chicken into bite-sized pieces and add to the marinade.
• Cook noodles according to package directions.
• In a small bowl combine reduced-sodium soy sauce, brown sugar, oyster sauce, sesame oil, ginger, and Sriracha. Stir well, and set aside.
• Heat wok to medium-high, add oil, and allow for it to warm up.
• Remove the chicken from the marinade (discard marinade, do not use again) and cook in the wok stirring frequently. The chicken should cook in about 5 minutes. Remove chicken from the wok.
• Add additional oil to the skillet or wok, if it is dry.
• Add mushrooms, bell pepper, carrot, onion, and garlic. Cook stirring frequentlyuntil the vegetables are tender.
• Stir in the noodles, chicken, and the sauce. Serve immediately.

CHICKEN LO MEIN RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
• In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
• Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
• Add the garlic and ginger to the pan and cook until fragrant.
• Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
• Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
• Serve garnished with scallions.
• Enjoy!

RACH'S NO-PAIN LO MEIN IS A TAKE-OUT MEAL MADE EASY

Steps:

• For the sauce, combine in a pot and warm over medium heat, then reduce at low bubble while you prepare noodles
• For the lo mein, bring a large pot of water to boil for pasta
• Heat oil in a large nonstick skillet over high heat, 3 turns of the pan, cook mushrooms 2-3 minutes
• Drop noodles or pasta into pot, cook about 3 minutes
• Add sesame oil to mushrooms with peppers, carrots, cabbage, sprouts and scallion whites, toss 2-3 minutes
• Drain pasta, add to vegetables, and add sauce and cooked protein
• Toss to combine and serve topped with scallion tops and sesame seeds

EASY LO MEIN

Steps:

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside. In a large pot of boiling water, cook noodles according to package instructions; drain well. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes. Stir in egg noodles and soy sauce mixture, and gently toss to combine. Serve immediately.

EASY CHICKEN LO MEIN

Steps:

• Prepare vegetables and set aside.
• Chop chicken into bite size pieces and cook in large electric skillet at 375 degrees Fahrenheit, with 1/2 cup of the chicken broth. When chicken turns white, add remaining chicken broth and all other ingredients.
• Stir and toss gently until vegetables are tender.Cover and reduce to simmer for about 15 minutes while you cook your noodles or rice.
• When rice or noodles are done, add them to the skillet then stir and toss until all ingredients are evenly coated.
• Add low sodium soy sauce to your taste preference if desired.
• Top each serving with a handful of chinese noodles.

QUICK CHICKEN LO MEIN

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a small saucepan, cook garlic in 1 teaspoon oil for 1 minute. Whisk in stock, soy sauce, sugar, oyster sauce, lime juice and chili sauce; bring to a boil. Reduce heat; simmer for 1 minute., In a small bowl, combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat., In a large skillet or wok, stir-fry vegetables in remaining oil for 4-6 minutes or until crisp-tender. Stir in chicken and sauce; heat through. Drain linguine; toss with chicken mixture. Top with green onions, if desired.