How do you make chicken lomane?

Question

i dont know how tomake it

Answer 1

Chicken Lo Mein

2 whole chicken breasts, skinned and boned
3 tablespoons soy sauce
2 teaspoons cornstarch
1 (8 ounce) package linguine
1/4 cup salad oil
1/2 lb mushrooms, sliced
1/4 lb pea pods
2 green onions
1 large red pepper
1/2 teaspoon chicken flavor instant bouillon

Soak cut up breast with soy sauce and cornstarch, set aside. In hot oil over medium-high heat, cook mushrooms, pea pods, green onions and peppers about 3 to 5 minutes.
Remove vegetables.
Cook chicken strips about 2 to 3 minutes.
Return vegetables to pan and add bouillon and 1/2 cup water.
Heat to boiling.
Add cooked linguine and mix well.


Chicken Lo Mein

2 teaspoons instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 ounces boneless skinless chicken breasts, cut into long,thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
3-4 cloves garlic, minced
1/2 teaspoon ground ginger
4 green onions, chopped
1/2 can water chestnuts, chopped
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green peas, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and drained

Dissolve broth granules in boiling water in small saucepan.
Pour 1/2 cup broth mixture into large skillet.
Let remaining liquid in saucepan cool.
Bring mixture in skillet to boiling.
Add chicken and simmer 5 minutes, until no longer pink in center.
Remove chicken with slotted spoon to platter.
Pour off liquid from skillet.
Stir wine, soy, and cornstarch in small bowl until smooth.
Stir into remaining cooled broth in saucepan.
Heat oil in same skillet over medium-high heat.
Add garlic and ginger; cook 30 seconds, stirring.
Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
Add chicken and pasta; toss 2 minutes until heated through.
Stir cornstarch mixture in saucepan; add to skillet.
Cook 2-3 minutes, stirring, until slightly thickened.
Top with additional sliced green onion if desired.


Easy Chicken Lo Mein

1 lb boneless skinless chicken breasts, chopped
8 ounces water chestnuts, canned
15 ounces bean sprouts
4 ounces fresh alfalfa sprouts
1 cup onions, chopped
1 cup bell peppers, chopped
8 ounces bamboo shoots
1 cup frozen carrots
1 cup celery, chopped
2 cups fat free sodium free chicken broth, divided
1/2 cup low sodium soy sauce, adjust to taste preference
chinese noodles

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.

Answer 2

Chicken Lo Mein

1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken breasts, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon chicken base or bouillon
1/2 pound spaghetti or linguine, cooked
In a medium bowl, combine first five ingredients. Add chicken, cover, and marinate 1 to 24 hours in refrigerator.
In a wok or large, deep skillet, heat 2 tablespoons oil. Add chicken mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender.
In a small bowl, blend water, cornstarch, and bouillon. Stir into chicken and cook until thickened. Add cooked spaghetti; toss until thoroughly mixed. Serve immediately.
Makes 4 to 6 servings.




http://www.cooksrecipes.com/poultry/chicken-lo-mein-recipe.html

Answer 3

2 pkgs. chicken flavor ramen noodle soup mix
3 cups boiling water
2 Tbsp. cornstarch
2 cups chicken broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced
2 cups snow peas
2 cups sliced mushrooms
2 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, sliced
1 Tbsp. soy sauce
PREPARATION:
Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water. Set aside. Combine cornstarch and chicken broth and set aside.
Prepare all the vegetables and the chicken.

Heat 1 tablespoon oil in wok or large, heavy skillet. Stir-fry peppers, snow peas and mushrooms until crisp tender. Remove from skillet and set aside.
Add remaining 1 tablespoon oil to wok and heat. Stir-fry chicken slices until cooked, about 3-5 minutes.

Stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil. Return vegetables to skillet along with soy sauce. Drain noodles and add to skillet. Stir-fry until mixture is heated through and sauce has thickened. 6 servings.

Answer 4

1 pound thin spaghetti noodles
Bok Choy
Carrots
SnowPeas
Baby Corn
Bamboo Shoots
Soy sauce
Boneless chicken chunks


Cook chicken in a saute pan. In seperate saute pan steam the vegetables.


Cook the Spaghetti until don toy desired likeness.


Mix all ingredients together and add soy sauce



YUMMY!!!!

Answer 5

Try a recipe search on these two sites:

http://www.FoodNetwork.com/
http://www.AllRecipes.com/

Answer 6

Do you mean chicken 'lo mien'?

Answer 7

me neither
take out is better and easier

Answer 8

Olive Garden's Pollo Limone (Lemon Chicken)
4 servings 30 min 15 min prep
Change to: servings US Metric
4 boneless skinless chicken breasts
3 tablespoons all-purpose flour
1 1/2 tablespoons extra-virgin olive oil
1/4 cup finely chopped green onions
2 minced garlic cloves
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley (plus more to garnish)
1 tablespoon grated lemon zest
salt
pepper

Pound chicken to 1/4 inch thickness.
Season chicken with salt and pepper.
Heat 1 teaspoons.
of the oil over high heat.
Lightly coat chicken with flour shaking off excess.
Cook in skillet until brown and nearly cooked through.
Remove chicken and reserve on the side.
Add 1/2 tsp oil to the skillet reducing heat to low.
Saute green onions and garlic until tender.
Deglaze the pan with broth and wine (scraping browned bits from pan).
Add lemon juice and parsley.
Bring mixture to a boil over high heat (3 min).
Add lemon peel and salt and pepper to taste.
Return chicken to skillet and coat with sauce.
Cover skillet for 5 minutes over medium-low heat turning chicken once.
Plate the chicken and top with sauce and parsley for garnish.

Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone)
The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce. SUGGESTION - for a low-carb dinner, serve with "Low Carb Penne Pasta in Pesto-Cream Sauce", Low Carb Penne Pasta in Pesto-Cream Sauce

4 servings 30 min 30 min prep

4 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons flour
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/2 cup chicken broth (or water and bullion cube)
1/4 cup fresh parsley, chopped
1 egg
1/4 cup fresh lemon juice, freshly squeezed

Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). If the chicken breasts are thick, slice them almost to one edge and open up before flattening (butterfly technique).
Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). HINT - surround your saute pan with strips of foil and you won't have to clean the spatters that would normally get on your stove (see photo included).
Remove chicken to platter but leave all browned bits in the skillet.
Add wine to browned bits in skillet and boil to reduce wine by half (about 5 minutes). Add chicken broth and bring to a boil.
Meanwhile, whisk egg into lemon juice in a separate bowl. Turn down heat in saute pan to LOW and stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and thickened (about 2 minutes). Stir in chopped parsley.
Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once.
Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!

Mean Chinese Chicken Lo Mein
8 servings 30 min 30 min prep

1/2 lb linguine
1/2 lb chickens (sliced 1/8 in. thick)
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 teaspoon sherry wine
1/2 teaspoon garlic (crushed)
Sauce Mixture
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 stalk green onions (diced)
2 tablespoons vegetable oil

Par boil linguine noodles for about 3 minute.
Rinse with cold water and drain.
Marinate chicken for 15 minute in 1 t cornstarch 1 T light soy sauce and 1 t sherry.
Have a pot of hot water ready.
Heat wok.
Add 2 T vegetable oil and reheat.
Add garlic; brown and discard.
Add chicken with marinade.
Stir until 3/4 done.
Add sauce mixture and stir until thickens (remember thickening agents never come into full power until the mixture boils for about 1 minute).
Add green onions and sesame oil.
Mix well and keep warm.
Drop noodles into hot water.
Stir for about 1 minute to heat.
Drain well and add to meat and sauce in the wok mixing well.