Chicken and garlic chow mein recipe
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- Meat and poultry
- Chicken stir fry
- Chinese chicken stir fry
Easy peasy Chinese chicken chow mein ready in 30 minutes or less. With the help of straight-to-wok noodles and veg, this stir fry is lightning fast!
20 people made this
- 1 tablespoon olive oil or vegetable oil
- 4 skinless chicken breasts, cut to 2.5cm cubes
- 2 medium onions, diced
- 5 cloves garlic, sliced
- 1 handful grated red cabbage
- 225ml chicken stock
- 2 tablespoons soya sauce
- 1 bag straight-to-wok egg noodles
- 1 bag beansprouts
- 4 spring onions, sliced
- prawn crackers, to serve
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Put the wok on the hob and add the oil until it is nearly smoking, then add the chicken and stir fry until browned on all sides.
- Lower the heat, then add the onions and garlic, trying not to fry them too much. Then add the cabbage.
- Add the chicken stock and soya sauce and simmer for 10 minutes.
- Add the noodles and beansprouts. Cook for a further 3 minutes untill the beansprouts are just cooked and the noodles are tender.
- Serve in a bowl and sprinkle on chopped spring onions and extra soya sauce if liked. Serve with prawn crackers on the side.
Always make sure your chicken is cooked thoroughly before serving. To check, cut through the largest piece of chicken; if it is no longer pink, it is done.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Very tasty, used red onion as well as red cabbage, turned a bit pink LOL!!!-15 Sep 2016
what a fantastic stir fry, nice and easy, i did however cut corners by buying pre sliced onions, and i added chinese five spice at the beginning with the chicken, puts even more flavour in. great for novices-28 Apr 2018
Sheet-Pan Chicken with Ramps, Lemon and Smashed Garlic
This super simple sheet-pan chicken utilizes the garlicky, onion flavor of ramps, smashed garlic and lemon slices to infuse the chicken with these flavors, while the chicken drippings, in turn, season the rest of the dish. The lemon rinds will become soft and edible and the garlic soft and spreadable.
Technique tip: Use the chicken-cooking downtime to make the dressing and prepare the ramps.
Swap option: If you can't find ramps, use scallions instead.
Chicken Chow Mein Chinese Restaurant-Style Recipe
A Chinese Restaurant-Style Copycat Recipe
Although this recipe does not come from a specific restaurant, it will be instantly familiar to many of you from dishes you have enjoyed at your local favorite Chinese Restaurant or Take Out.
- Cooking pot
- Wok or skillet
- Tea and table spoons
- Wooden cooking stick
- Boneless skinless chicken breasts that are evenly sliced.
- Chow mein noodles
- 3 cups thinly sliced cabbage (red or green)
- A cup thinly sliced carrot
- ½ a cup chopped green onions
- 2 tablespoonsful vegetable cooking oil
- 2 tablespoonsful crushed ginger
- 2 tablespoonsful crushed garlic cloves
- 1 tablespoonful oyster sauce (add more if need be)
- 4 tablespoonsful of low-sodium soy sauce
- 1 tablespoonful sesame oil
- 1 tablespoonful granulated sugar
- Pinch of salt
- ¼ teaspoon white pepper to taste(optional)
Best Chicken Chow Mein Recipe
Chicken chow mein is most likely effectively one of your preferred Chinese takeout dishes. This one-container supper is so fulfilling with chicken, vegetables, great chow mein noodles, and the best hand crafted chow mein sauce. Additionally, it’s path more advantageous than requesting takeout.
Chow mein is a conventional Chinese dish made with egg noodles and pan-seared veggies. We love including a protein and our most loved is chicken, yet you can attempt distinctive meat or tofu. This dish is seared so the noodles get a pleasant fresh to them and afterward hurled in a yummy sauce. Chow mein is ideal for those evenings when you would prefer not to filthy such a large number of dish or ruin the kitchen.
Chow mein gets its mark season from the thick, dim hand crafted sauce the noodles are hurled with. It’s the ideal equalization of sweet and salty and makes putting down your chopsticks totally unthinkable.
- 5 tablespoons vegetable oil
- 1 pound fresh plain chicken sausages, cut into 1/2-inch pieces
- 4 garlic cloves, minced
- 2 tablespoons minced ginger
- 4 ounces snow peas, cut in half
- 2 fresh, hot long red chiles, seeded and thinly sliced
- 1/3 cup fresh orange juice
- 1/2 pound fresh or dried Chinese egg noodles, cooked
- 1 cup chicken stock mixed with 3 tablespoons of hoisin sauce and 2 teaspoons of cornstarch
- 1/2 cup slivered basil leaves
In a wok, heat 2 tablespoons of the oil. Add the chicken sausage and stir-fry over high heat, breaking it up, until just cooked through, 3 minutes. Transfer to a plate.
Heat the remaining 3 tablespoons of oil in the wok. Add the garlic and ginger and stir-fry over moderately high heat until golden, 1 1/2 minutes. Off the heat, stir in the snow peas and chiles for 1 minute. Add the orange juice and stir over moderately high heat for 30 seconds. Add the sausage, noodles and stock mixture, season with salt and stir-fry until the sauce is thickened, about 2 minutes. Remove from the heat, stir in the basil and serve.
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WHAT YOU NEED TO MAKE CHICKEN CHOW MEIN
- Chow mein noodles: These are the star of the show and give you an amazing experience every time. You can find them at your local Asian supermarket or any traditional supermarket in the Asian section under lo mein or chow mein noodles. If you have a hard time finding them, you can order them on amazon or simply use spaghetti noodles.
- Chicken: You can use either boneless skinless chicken breasts or thighs depending on your preference. They both are wonderful and give you great results.
- Vegetable oil: I prefer to use vegetable oil, but you could also opt to use olive oil or coconut oil too.
- Shredded green cabbage: Cabbage has so many nutrients in it like fiber, vitamin C, vitamin K, folate, calcium, potassium, and more.
- Matchstick carrots: I feel like using matchstick carrots gives the meal a gourmet look that&rsquos similar to what you would get at a restaurant. So pretty and tastes great too.
- Garlic: While I like to use around 3 cloves, you could increase or decrease that amount depending on how garlicky you love your food.
- Green onions: Not only do green onions add flavor, but they also add some fantastic vibrant color as well.
- Bean Sprouts: You don&rsquot have to add the bean sprouts if you don&rsquot&rsquo want to, but I know that I sure like them.
- Sauce Ingredients: For the sauce, you will need some low sodium soy sauce, low sodium chicken broth (or water!), oyster sauce, cornstarch, sesame oil, and honey or sugar. It&rsquos sweet, salty, and perfectly balanced!
- 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
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.
What's in chow mein sauce?
Classically chow mein sauce is made with a combination of oyster sauce, soy sauce, Shaoxing wine, sugar, and white pepper. This easier at-home version eliminates the Shaoxing wine since it can be hard to find. I also add some garlic and ginger to kick up the flavors in the sauce.
Also in case you are wondering, oyster sauce is a thick, dark Chinese sauce that is sweet, salty, and savory. The traditional sauce was made with the essence of oyster but today most grocery store options are vegetarian without any actual oyster.