Chicken And Vegetable Chow Mein Food

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CHICKEN CHOW MEIN



Chicken Chow Mein image

There are lots of chow mein recipes out there, but this is how I like to make it. It reminds me of fast food chow mein, but it's not nearly as greasy. I call for chicken here, but use whatever protein you like- or none at all!

Provided by IngridH

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 teaspoons soy sauce (I use low sodium)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 boneless skinless chicken thighs, cut into very thin slices
12 ounces chow mein noodles (the soft kind found fresh, not the hard crunchy ones)
2 tablespoons cooking oil
1 small napa cabbage, sliced into 1 inch strips
2 baby bok choy, sliced into 1 inch strips
5 ounces water chestnuts, sliced
2 garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 green onions, chopped

Steps:

  • Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while you cook the noodles.
  • Cook the chow mein noodles according to package directions, drain well, and set aside.
  • Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but not smoking, add the chicken mixture, and stir fry until the chicken is cooked through. Remove the chicken to a plate, set aside and keep warm.
  • Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles, and continue to cook until the noodles are hot, and well combined with the vegetables.
  • Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine.
  • Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.

Nutrition Facts : Calories 184.6, Fat 11.7, SaturatedFat 1.7, Cholesterol 28.6, Sodium 965.4, Carbohydrate 11.6, Fiber 1.6, Sugar 2.3, Protein 9.2

CHOW MEIN WITH CHICKEN AND VEGETABLES



Chow Mein with Chicken and Vegetables image

This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 15

2 teaspoons soy sauce
1 teaspoon cornstarch
¼ teaspoon sesame oil
½ pound skinless, boneless chicken breast halves, cut into strips
¾ cup chicken broth
2 tablespoons oyster sauce
¾ teaspoon white sugar
½ pound chow mein noodles
1 tablespoon vegetable oil
1 teaspoon minced garlic
2 heads bok choy, chopped
½ zucchini, diced
10 sugar snap peas
1 carrot, cut into thin strips
2 tablespoons chopped green onion

Steps:

  • Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
  • Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
  • 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.
  • Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.

Nutrition Facts : Calories 526.5 calories, Carbohydrate 61.7 g, Cholesterol 30.2 mg, Fat 17.9 g, Fiber 11.9 g, Protein 29.4 g, SaturatedFat 3.6 g, Sodium 991.7 mg, Sugar 4.7 g

VEGETABLE CHOW MEIN



Vegetable Chow Mein image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 12

8 ounces dried Chinese egg noodles
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
4 cups mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
Pinch Chinese five-spice powder
One 6-ounce bag baby spinach
1 to 2 tablespoons light soy sauce
Pinch salt
2 scallions, thinly sliced on the diagonal
1/2 tablespoon toasted white sesame seeds
1/2 tablespoon toasted black sesame seeds

Steps:

  • Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
  • Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.

Nutrition Facts : Calories 326, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 48 milligrams, Sodium 412 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 13 grams, Sugar 4 grams

VEGETABLE CHOW MEIN



Vegetable Chow Mein image

Provided by Giada De Laurentiis

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 14

8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
2 large carrots, peeled, trimmed and cut into matchstick-size pieces
8 ounces fresh or dried chow mein noodles
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and minced
3 garlic cloves, minced
6 large shiitake mushrooms, thinly sliced
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1/4 cup low-sodium chicken broth
1/2 cup hoisin sauce*
2 tablespoons soy sauce
2 tablespoons honey
Kosher salt and freshly ground black pepper
2 green onions, thinly sliced

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
  • Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
  • In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
  • Transfer the chow mein to a large bowl and garnish with the green onions before serving.

CHICKEN CHOW MEIN WITH VEGETABLES



Chicken Chow Mein with Vegetables image

Chicken chow mein.

Provided by Sebastian Pistrin

Time 1h10m

Yield 5

Number Of Ingredients 16

3 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 clove garlic, minced
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 tablespoon vegetable oil
1 (8.5 ounce) package chow mein noodles
¾ cup chicken stock
4 tablespoons oyster sauce
½ teaspoon white sugar
2 teaspoons soy sauce
2 teaspoons cornstarch
2 teaspoons vegetable oil
2 cloves garlic, minced
1 medium head bok choy, chopped
1 medium carrot, sliced

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.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 36.5 g, Cholesterol 51.8 mg, Fat 23 g, Fiber 4 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 864.1 mg, Sugar 3.3 g

EASY VEGETABLE CHOW MEIN



Easy Vegetable Chow Mein image

You don't need takeout with this easy chow mein recipe. Veggie lovers rejoice: snap peas, carrots, onions and mushrooms all round out this easy Asian-inspired dish. Add a few extra ingredients and your homemade chow mein is ready to devour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 12m

Yield 4

Number Of Ingredients 9

1 cup vegetable broth or Progresso™ chicken broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 bag (1 lb) frozen snap peas, carrots, onions and mushrooms
2 1/2 cups coleslaw mix
4 cups chow mein noodles

Steps:

  • Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.

Nutrition Facts : Calories 365, Carbohydrate 42 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg

VEGETABLE CHOW MEIN



Vegetable Chow Mein image

From Time Life's Great Taste Low Fat. Use the Vegetable broth if a meatless dish is desired or use Chicken broth if you want meat.

Provided by That is Dr House to

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces fettuccine
1 tablespoon dark oriental sesame oil
6 scallions, thin slice
4 garlic cloves, fine chop
2 tablespoons fresh ginger, fine chop
1 red bell pepper, thin strips
1 green bell pepper, thin strips
2 celery ribs, 1/4 inch slices
1/2 lb button mushroom, halved
1/4 teaspoon salt
2 teaspoons cornstarch
3/4 cup vegetable broth, meatless option or 3/4 cup low-sodium low-fat chicken broth, meat option
3 tablespoons Braggs liquid aminos or 3 tablespoons low sodium soy sauce
2 tablespoons dry sherry
1 tablespoon fresh lemon juice

Steps:

  • If needed cut peppers and celery a few hours ahead then combine in a sealable bag or cover bowl and refrigerate until you use.
  • Yes you must use dark sesame oil the other won't work. Broth used is optional use only one of the broths listed. Do NOT use both. If the dark sesame oil is too strong [this is a strong oil taste]reduce it to taste with light cooking sesame oil.
  • In boil water cook the pasta until tender. Drain well.
  • Now in no stick skillet or wok, heat the semsame oil until hot but not smoking over medium heat. Add the scallions, garlic and ginger and stir fry until scallions are tender crisp about 1 minute.
  • Add the peppers, celery and mushrooms and stir fry until peppers and celery are tender crisp. About 4 minutes.
  • Add pasta and stir fry until lightly crisp aobut 1 minute.
  • In small bowl combine the rest of the ingredients along with rest of oil. Pour into skillet and cook stirring slightly for a minute until thickened.
  • For Vegans and Vegetarians you are cooking for use the meatless option. And no chicken is not Vegetarian.

Nutrition Facts : Calories 344.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 48.3, Sodium 336, Carbohydrate 54.4, Fiber 4.7, Sugar 5.9, Protein 11.8

QUICK CHICKEN CHOW MEIN



Quick chicken chow mein image

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 13

3 garlic cloves, crushed
good chunk fresh root ginger, grated
1 red chilli, deseeded and chopped
1 tbsp soy sauce
2 tbsp tomato purée
2 chicken breasts, cut into chunky strips
3 blocks dried egg noodles
½ a head broccoli, broken into florets
3 carrots, cut into thin sticks
1 tbsp vegetable oil
300g pack beansprout
3 spring onions, halved and sliced into long strips
1 tbsp oyster sauce

Steps:

  • Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.
  • Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.
  • Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Nutrition Facts : Calories 545 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1.98 milligram of sodium

CHOW MEIN



Chow mein image

A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables

Provided by Ken Hom

Categories     Dinner, Main course, Side dish, Supper

Time 30m

Number Of Ingredients 17

225g dried or fresh egg noodles
1 tbsp sesame oil, plus 1 tsp
100g boneless, skinless chicken breasts, cut into fine shreds
2½ tbsp groundnut oil
2 garlic cloves, finely chopped
50g mangetout, finely shredded
50g prosciutto or cooked ham, finely shredded
2 tsp light soy sauce
2 tsp dark soy sauce
1 tbsp Shaohsing rice wine or dry sherry
½ tsp freshly ground white pepper
½ tsp golden caster sugar
2 spring onions, finely chopped
2 tsp light soy sauce
2 tsp Shaoxing rice wine or dry Sherry
1 tsp sesame oil
½ tsp freshly ground white pepper

Steps:

  • Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
  • Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
  • Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
  • Stir-fry for about 2 mins and then transfer to a plate.
  • Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
  • When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
  • Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
  • Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
  • Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
  • Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.

Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 4.2 milligram of sodium

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From beyonddiet.com


EASY CHICKEN CHOW MEIN RECIPE - DINNER, THEN DESSERT
Instructions. Cut chicken into matchstick sized pieces and add to a bowl with soy sauce and sesame oil for 15 minutes. Heat a large pan or wok on medium-high heat with the oil. Add the chicken to the pan in batches and cook for 2-3 minutes until cooked through. Add the carrots and garlic, cook for an 1 minute.
From dinnerthendessert.com


AUTHENTIC CHICKEN CHOW MEIN RECIPES
½ pound chow mein noodles: 1 tablespoon vegetable oil: 1 teaspoon minced garlic: 2 heads bok choy, chopped: ½ zucchini, diced: 10 sugar snap peas: 1 carrot, cut into thin strips : 2 tablespoons chopped green onion: Steps: Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 …
From tfrecipes.com


HOW TO COOK CHICKEN VEGETABLE CHOW MEIN - MONTALVOSPIRITS
The favorite choice for the term “Chow Mein” is 1 cup of Chow Mein or Chop Suey with Noodles which has about 1000 mg of sodium.Popular Types of Chow Mein. Chow Mein with Noodles (1 cup serving) Sodium(mg) Regular Chow Mein 1010 Beef Chow Mein 911 Chicken or Turkey Chow Mein 1054.
From montalvospirits.com


CHICKEN-VEGETABLE CHOW MEIN RECIPE - PILLSBURY.COM
Enjoy chow mein cooked with chicken and vegetables - a hearty meal. Perfect if you love Asian cuisine. By Pillsbury Kitchens. Updated Jul 20, 2010 Ingredients . 3/4 cup chicken broth ; 1 tablespoon cornstarch ; 3 tablespoons soy sauce ; 2 tablespoons white wine or water ; 1 tablespoon molasses ; 1 tablespoon oil ; 1 lb. chicken breast strips for stir-frying ; 12 oz. (4 to …
From pillsbury.com


SPIRALIZED VEGETABLE AND CHICKEN CHOW MEIN - PINCH OF NOM
This Spiralized Vegetable and Chicken Chow Mein is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8 ...
From pinchofnom.com


RECIPE FOR VEGETABLE CHOW MEIN - THE SPRUCE EATS
Heat a large nonstick pan until very hot. Add 2 tablespoons of oil and sauté the onion and red bell pepper until just tender, about 2 minutes. Add the zucchini and mushrooms and continue to stir-fry until golden brown, about 5 minutes. Transfer the vegetables to a bowl. Reheat the same pan until very hot.
From thespruceeats.com


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