Easy Chicken Lo Mein With Vegetables Recipes

CHICKEN LO MEIN WITH VEGETABLES

Steps:

• Boil spaghetti in water adding bouillon cubes until al dente. Drain well reserving liquid.
• Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside.
• Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth.
• Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.
• Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.

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.

CHICKEN CHOW MEIN WITH VEGETABLES

Steps:

• Combine soy sauce, cornstarch, sesame oil, and garlic for marinade in a glass or ceramic bowl. Add the chicken and marinate for at least 30 minutes.
• Heat 1 tablespoon vegetable oil in a saute pan over medium-high heat. Add the chicken. Stir-fry until lightly browned and cooked through, 3 to 5 minutes. Transfer cooked chicken to a plate for later.
• Meanwhile, bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
• Whisk chicken stock, oyster sauce, soy sauce, and cornstarch together in another bowl. Set aside.
• Heat 2 teaspoons vegetable oil in the same pan you cooked the chicken in over medium-high heat. Add garlic. Add bok choy and carrot; stir-fry until tender, about 5 minutes. Add the cooked noodles and chicken stock mixture; stir to combine and cook until the sauce has thickened. Add the chicken back to the pan; stir to combine until warm. Serve.