Does anyone know of or have a good recipe for Chicken Chow Mein?

Question

I am trying to find a recipe for Chicken Chow Mein to make for my husband's birthday. I havent been able to find one that sounds right. Does anyone have or know where I can find one? Ive tried allrecipes.com and foodnetwork.com. Thank you so much!

Answer 1

hnmmm for me i like this recipe

tried it, and i thought it was pretty good,but if u dont like certain ingredients u can always take them out ahha

INGREDIENTS:
1 pound mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper, to taste
1 small piece (less than 1 teaspoon) cornstarch
Sauce:
1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water
Other:
1/2 pound dry wonton noodles
2 medium ribs celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion (scallion, spring onion)
Vegetable oil for frying and stir-frying, as needed
1/4 cup toasted sesame seeds

PREPARATION:
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.

Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last.

Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.

Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.

Answer 2

Chicken Chow Mein
Yield: 8 Servings

Ingredients

1 pk fresh chinese noodles
1 chicken breast; cut into
-thin strips
1 tb soy sauce
1 tb rice wine
1 tb cornstarch
bok choy or other greens,
-such as s; thinly sliced
bean sprouts; washed and
-drained
celery; thinly sliced*
carrots; julienned*
shiitake mushrooms;
-julienned*
1/3 c soy sauce
1 tb oyster sauce
1 tb black bean paste**
1 pn sugar

Instructions

* Optional
**If possible, try to get the authentic kind sold in Chinese or Korean
markets. These have the best flavor. But if all you can get a hold of is
the

supermarket variety, that's all right. Or it can be omitted altogether, if
there is none to be had in your area.
1. Cook the noodles in boiling water until done. Drain.
2. Marinade the meat in soy sauce, rice wine, and cornstartch for at least
30 minutes.
3. In a measuring cup, mix together the soy sauce, oyster sauce, black
bean
paste, and sugar. Set aside.
4. Heat a large wok on high. When the wok is smoking add the oil. Stir
fry
the vegetables briefly, in batches if necessary, and transfer to a bowl.
5. Reheat the wok and add more oil. Add the marinated chicken and stir
fry
until the meat is cooked. Add the soy sauce mixture in step 3 and cook
until
boiling.
6. Add the noodles and vegetables to wok and toss well to coat. Take off
the

heat.
Note: It is important to have a good heat source to achieve good results
in
chinese cooking. I have found that ordinary kitchen stoves leave
something
to be desired when the recipe calls for stir frying over high heat. If
possible, use an outdoor cooking device, such as propane gas stoves
designed
for outdoor cooking. (use it outdoors, of course!)

Answer 3

I like this recipe: easy & authentic

Chicken Chow Mein

INGREDIENTS:

1 pound chicken meat
1 cup celery
1 pound bok choy
1/2 pound fresh mushrooms, sliced
1/2 pound dry won ton noodles
1 pound bean sprouts or snow pea pods
1 medium onion, sliced
1 green onion, diced along the diagonal
1 carrot, sliced
1 red pepper, sliced

Seasonings for Chicken:
1 teaspoon soy sauce
1 to 2 teaspoons oyster sauce
salt and pepper to taste
less than 1 teaspoon of cornstarch

Gravy:
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/2 cup water
salt or accent if desired and pepper to taste

METHOD:

Wash the bean sprouts to give them more time to drain. Boil noodles in salted boiling water until they are soft, but not sticky. Break the noodles in half if desired so they are easier to manage. Blanch the noodles in cold water and drain.* Cut the chicken into thin strips. Add seasoning ingredients to chicken, adding cornstarch last. Marinate chicken in seasonings for 10 to 15 minutes. While chicken is marinating, prepare vegetables. Cut the bok choy diagonally into 1/2 inch thick slices, slice mushrooms. Heat the frying pan on high, add 2 tablespoons of oil and fry the noodles in small portions until they are golden. Use chopsticks to separate the noodles as they are frying. Remove the noodles. Add more oil and add the meat and onion to the pan. Stir fry until the meat has no redness. Remove from wok or pan. Cook the rest of the vegetables separately, adding a bit of salt if desired to taste. With the bean sprouts and bok choy add a bit of sugar as well if desired. If desired, add about 1/4 cup of water and cover pan while cooking bok choy, as it doesn't contain much moisture. Give the gravy a quick restir. Add all the ingredients back into the wok, making a well in the middle if the wok for the gravy. Mix well. Add green onions at this point if desired, or save them for a garnish. Pour on top of the noodles. Garnish with sesame seeds. Serve hot.

Serves 4 to 6.

Answer 4

i have tried this one, if you follow the url, you can see the picture there

Chicken Chow Mein
* 1 green onion
* 1 1/2 cup Chinese Mustard
* 2 chicken breasts
* 1 chicken bouilon
* 1 cup thinly sliced cabbage
* chow mien
* 1 egg, beaten
* 3 1/2 tsps of Hungarian Vegeta Seasoning
* soy sauce
* ketchup
* sweet soya sauce (I use Indonesian brand, ABC)
* hot sauce (I use Indonesian Sambal ABC Extra Hot)
* 3 cloves of garlic, crushed
* 1 1/2 tbsp of chopped onion
* 1 tbsp of vegetable oil
- Boil chicken breasts until well cooked with a sum of water and 1 chicken bouilon. Drain, shredded, set aside.

- Meanwhile, boil a sum of water and cook steamed chow mein as needed for about 5-7 minutes, drain, set aside.

- Heat oil in a wok, saute garlic, onion, and green onion, then add in beaten egg, stir a bit.

- Add in shredded chicken, Chinese mustard, cabbage, and cook until vegetables tender.

- Add in chow mein into the wok, stir well, followed with Hungarian Vegeta Seasoning and the rest of the sauces to your taste buds.



Chicken Chow Mein
From Rhonda Parkinson,Your Guide to Chinese Cuisine.

In China, chow mein is made with soft noodles. For crispy chow mein noodles, add
more oil than the recipe calls for and cook the noodles longer to dry them out.
You can substitute shrimp or pork for the chicken.

Serves 4 to 6

More Chinese Recipes
Prep Time : 25min
Cook Time : 25min
Type of Prep : Stir-Fry
Cuisine : Chinese
Occasion : Family Dinner

INGREDIENTS:

a.. 1 pound mung bean sprouts
b.. 2 boneless, skinless chicken breasts, 7 to 8 ounces each
c.. Marinade:
d.. 1 tablespoon oyster sauce
e.. 1 teaspoon soy sauce
f.. Salt and pepper, to taste
g.. 1 small piece (less than 1 teaspoon) cornstarch
h.. Sauce:
i.. 1/4 cup water or low-sodium chicken broth
j.. 1 tablespoon oyster sauce
k.. 1 tablespoon soy sauce
l.. Salt and pepper, to taste
m.. 1 tablespoon cornstarch dissolved in 4 tablespoons water
n.. Other:
o.. 1/2 pound dry wonton noodles
p.. 2 medium ribs celery
q.. 1 pound bok choy or broccoli
r.. 1/2 pound fresh mushrooms
s.. 1 red bell pepper
t.. 1/2 red onion
u.. 1 green onion
v.. Vegetable oil for frying and stir-frying, as needed
w.. 1/4 cup toasted sesame seeds
PREPARATION:


One or 2 hours before cooking, rinse the mung bean sprouts so that they have
time to drain thoroughly.

Cut the chicken into thin strips. Add the marinade ingredients, add the
cornstarch last. Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, whisk the water or chicken broth with the oyster sauce,
soy sauce, salt, pepper and cornstarch and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into cold
water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch
pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks
until no more strings come out, and slice thinly on the diagonal. Wipe the
mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half,
remove the seeds and chut into chunks. Peel and chop the onion. Dice the green
onion.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the noodles. Fry in batches until golden. Remove the
noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly,
then stir-fry until the redness is gone and the meat is nearly cooked through.
Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, seasoning each with a bit of salt
while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup
of water and cover while cooking. Remove each of the vegetables from the pan
when finished stir-frying. Add more oil as needed.

Give the gravy a quick restir. Add all the ingredients back into the wok, making
a "well" in the middle if the wok for the gravy. Add the gravy, stirring quickly
to thicken. Mix everything together. Stir in the green onions. Pour the cooked
vegetable and sauce mixture on top of the noodles. Garnish the chow mein with
the toasted sesame seeds. Serve hot.


Quick and Easy Chow Mein 1/29/2003


4-6 servings
40 minutes (10 min prep, 30 min cooking)



4 tablespoons chopped onions 2 tablespoons butter 1 1/2 cups diced cooked
chicken 1 cup diced celery 2 cups vegetables, of your choice (oriental,
carrots, water chestnuts, ect) 1 1/2 cups chicken broth 2 tablespoons soy
sauce 1 tablespoon sugar 1 tablespoon cornstarch chow mein noodles or rice
1. Brown onions in butter. 2. Add chicken, celery and other veggies. 3. Mix
chicken broth, soy sauce and sugar and pour into pan with chicken and veggies.
4. Simmer for 30 minutes. 5. Thicken with the 1 tablespoon cornstarch mixed with
just a little bit of water. 6. Serve over chow mein noodles or rice.

Answer 5

alamak haha its easy.

Just take noodle and chicken, put together add soy sauce, sugar. Then just stir stir stir, then done liao lo.

Easy right?