Best Easy Chicken Chow Mein Saute Recipes

CHICKEN CHOW MEIN

Steps:

• Make the sauce by combining cornstarch and soy sauce in a small mixing bowl; whisk to combine.
• Whisk in the rest of the ingredients and set aside.
• Prepare the noodles according to the directions on the package.
• Heat 1 tablespoon vegetable oil in a wok or a large non-stick skillet over high heat.
• Add chicken to the hot oil and stir in 2 Tablespoons of the prepared sauce; mix to combine and cook chicken for 3 minutes; turn over and continue to cook for about 3 more minutes, or until chicken is cooked through.
• Remove chicken from skillet and set aside on a plate.
• Return wok/skillet over medium-high heat and heat up remaining 1 Tablespoon vegetable oil.
• Add cabbage and sauté for 2 minutes.
• Stir in carrots and cook for 1 minute.
• Stir in garlic and chopped green onions; continue to cook for 2 more minutes or until vegetables are crisp tender.
• Add in the noodles, previously prepared chicken, sauce, and chicken broth; cook for 1 minute, stirring frequently.
• Add bean sprouts and cook until bean sprouts start to wilt, about 30 seconds.
• Remove from heat; garnish with green onions and serve.

CHICKEN CHOW MEIN

Steps:

• Prepare noodles according to package instructions.
• In a small bowl whisk the sauce ingredients together: soy sauce, sesame oil, oyster sauce, ginger, brown sugar and cornstarch.
• Heat a large pan or wok on high heat. Add oil. Add chicken, season with salt and pepper and stir fry just until cooked through.
• Add cabbage, carrots, celery and half of the chopped green onion and stir fry for 1-2 minutes or until cabbage has wilted.
• Add the garlic and cook for 30 seconds.
• Add the pasta and sauce and cook for 1-2 minutes until the sauce has thickened. Add remaining green onion on top. Serve immediately.

CHICKEN CHOW MEIN

Steps:

• Cook the noodles according to package directions. Drain and rinse with cold water. Set aside.
• Meanwhile, season the chicken with salt and pepper.
• Heat the oil in a large skillet over medium high heat. Add in the chicken and cook until the surface is white and the center is no longer pink. Remove from the skillet onto a plate. Cover lightly with foil to keep warm.
• Add the cabbage and carrots to the skillet and sauté until softened, about 2-3 minutes. Add in the scallions, garlic, and ginger. Saute for another 1-2 minutes until fragrant.
• While the veggies are cooking, whisk together the oyster sauce, soy sauce, sesame oil, corn starch, and sugar. Set aside.
• Add the noodles and chicken back into the skillet. Pour over the sauce and cook, stirring, until the sauce has thickened and coats the noodles. Top with extra green onions, if desired, and serve.

EASY CHICKEN CHOW MEIN SAUTE

Steps:

• Heat 3 tablespoons oil in a large skillet over medium heat; add in mushrooms, onion, bell pepper, cabbage, bean sprouts and celery; cook stirring with a wooden spoon until browned and the cabbage is softened (about 10-12 minutes) adding in the garlic the last 2 minutes of cooking.
• Dissolve the cornstarch in water, add to the veggies along with the water chestnuts or cashews, chicken broth, soy sauce, cayenne and sugar; bring to a boil and simmer over medium-low heat for 10 minutes.
• Add in the cooked chicken and black pepper then heat through.
• Season with salt if desired.

EASY CHICKEN CHOW MEIN

Steps:

• In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
• Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
• In a large bowl, blend cornstarch with water.
• When smooth, add chicken broth and soy sauce to bowl.
• Mix well and pour over meat and vegetables.
• Bring to a boil, stirring until sauce thickens.
• Reduce heat to low.
• Cover and simmer 10 to 15 minutes.
• Serve over hot, cooked rice and chow mein noodles.