Chow Down on Chow Mein

 

CHOW MEIN       https://www.sixsistersstuff.com/recipe/chow-mein-recipe

SAUCE

5 Tbsp hoisin sauce

½ cup soy sauce

2 Tbsp sesame oil

¼ cup sweet chili sauce

1 Tbsp rice wine vinegar

1 tsp ground ginger

1 Tbsp cornstarch

NOODLES:  12 oz chow mein noodles

CHICKEN:

2 Tbsp canola oil

2 chicken breasts, thinly sliced

1/2 tsp salt

VEGGIES:

4 green onions (green/white split)

1 tsp grated ginger

2 tsp minced garlic

4 medium carrots, julienned

8 oz shiitake mushrooms

½ head cabbage, sliced in ribbons

Broccoli, snap peas, red bell peppers

INSTRUCTIONS:

1. MAKE SAUCE. Whisk together hoisin, soy sauce, sesame oil, sweet chili sauce, rice wine vinegar, ginger, and cornstarch and set aside.

2. COOK THE NOODLES. Cook noodles per package instructions. Set aside.

3. BROWN CHICKEN. Heat 1 Tbsp canola oil over medium heat in large skillet. Add chicken & salt. Sauté until browned. Set aside chicken.

4. SAUTÉ VEGGIES. Return pan to heat & add 1 Tbsp canola oil. Add whites of scallions, ginger & garlic. Continue to sauté. Add carrots & mushrooms. Sauté until browned. Add cabbage & sauté until slightly softened.

5. PUT IT ALL TOGETHER. Stir sauce into veggies, chicken, & cooked noodles. Sauté until chicken is cooked through & sauce coats all ingredients.

6. SERVE. Serve warm garnished with the green parts of the scallions.

Chicken Burrito Bowls (Chipotle Copycat)

Ingredients for the Chicken:

• 2 boneless, skinless chicken breasts
• 2 TBLSP extra virgin olive oil
• 1 tsp ground paprika
• 1 tsp ground cumin
• ½ tsp ground chili pepper
• ½ tsp kosher salt
• ½ tsp ground black pepper

Ingredients for the Burrito Bowls:

• 1 cup dry white rice
• 2 cups chopped romaine lettuce
• 1 cup canned corn drained and rinsed
• 1 cup canned black beans drained and rinsed
• 1 avocado sliced
• ¼ cup sour cream 
• ¼ cup freshly shredded cheddar cheese

Ingredients for the Salsa:

• 1 TBLSP chopped fresh cilantro
• ½ tomato chopped
• ½ onion chopped
• 2 TBLSP white vinegar
• 4 TBLSP lime juice (from 2 limes)
• ⅛ tsp kosher salt

Classic Chipotle-style fajita vegetables

• slice bell peppers (red, yellow, or green) 
• and red onions into thin strips. 
• Toss them with 1 TBLSP of oil, 
• 1/2 tsp of dried Mexican oregano, 
• and salt. 
• Grill over medium-high heat 
• for about 7 minutes until slightly softened with a slight char, but still tender-crisp.

Instructions for the Chicken:

• Cut the chicken breast into bite-sized pieces, and add them to a medium-sized bowl.
• 2 boneless, skinless chicken breasts
• Add the olive oil, paprika, cumin, ground chili pepper, salt, and black pepper. Mix well until chicken is coated with spices and oil.
• 2 TBLSP extra virgin olive oil,1 tsp ground paprika,1 tsp ground cumin,½ tsp ground chili pepper,½ tsp kosher salt,½ tsp ground black pepper
• Heat a nonstick pan over medium heat, add the seasoned chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.

Instructions for the Burrito Bowls:

• Cook the rice according to package instructions.
• 1 cup dry white rice
• To make the salsa, add all salsa ingredients to a bowl and mix well until combined.
• 1 tablespoon chopped fresh cilantro,½ tomato,½ onion,2 tablespoons white vinegar,4 tablespoons lime juice,⅛ teaspoon kosher salt
• Evenly divide the chopped lettuce, corn, beans, rice, and cooked chicken into serving bowls.
• 2 cups chopped romaine lettuce,1 cup canned corn,1 cup canned black beans
• Add the salsa, sliced avocado, sour cream, and cheddar cheese on top of the chicken burrito bowls. Enjoy!
• 1 avocado,¼ cup sour cream,¼ cup freshly shredded cheddar cheese

Notes

• If you like your salsa extra smooth, you can pulse all the ingredients in a blender for 10-15 seconds.
• Save time by using rice packets, which only take 90 seconds to cook!
• Make low-carb burrito bowls by replacing the rice with cauliflower rice.
• The ingredients and measurements are simply suggestions.  You can add/swap any ingredients to customize these burrito bowls.
• Storage: Store chicken burrito bowls in airtight containers in the refrigerator for up to 3 days. It’s best to store ingredients separately and assemble fresh.

Source: https://easychickenrecipes.com/copycat-chicken-burrito-bowl/#wprm-recipe-container-2776

Chicken Lettuce Wraps - P.F. Chang's Copycat

 Ingredients

• 1 tbsp sesame oil
• 1 1/4 lb ground chicken
• 1 (8-oz) can water chestnuts, drained and diced
• 3 oz shiitake mushrooms diced (optional, we don't use it)
• 3  scallions/green onions thinly sliced
• 1 head of iceberg lettuce, or bunch of romaine lettuce, separated and washed

Sauce

• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 2 tsp lightly packed fresh grated ginger (optional, we don't use it)
• 3 garlic cloves minced
• 1 shallot diced (optional, we don't use it)

Instructions

• In a small bowl, add all sauce ingredients and whisk together.
• In a large skillet, add 1 tbsp sesame oil and bring to medium high heat. 
• Add in ground chicken and cook and stir until crumbled and browned. 
• Add in water chestnuts and mushrooms.
• Reduce heat to medium. 
• Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. 
• Cover skillet with lid to cook a few minutes and allow ingredients to absorb sauce. 
• Then assemble your lettuce wraps.

From https://kirbiecravings.com/chicken-lettuce-wraps-meal-prep/#recipe

Pan-Grilled Chicken Tenderloins

Ingredients:

• Chicken Tenderloins (or chicken breast cut into tenderloin sized pieces)
• Spices (Salt, Pepper, Garlic Salt, etc.)
• Oil (Olive Oil is healthier, but Canola Oil or Vegetable Oil works too)

Directions:

• Heat frying pan on medium-high temperature
• Add oil to frying pan (between a teaspoon or two for a single tenderloin, but could be a tablespoon or two for a larger quantity).
• Season tenderloins with spices per your liking and then place them in the frying pan with the seasoned side down.
• Season top of tenderloins and allow to cook, uncovered, for about 5 minutes.
• Flip tenderloins, reduce heat to medium, and cover the frying pan while they cook for another 5 to 7 minutes. 
• That's it. 

Chicken Quesadilla

Ingredients:

• 1 (or more) flour tortillas
• 1 cup shredded cheese or the equivalent slices (Cheddar, Colby Jack, or other cheeses work)
• 1 Can of Chunk Chicken
• Butter, Margarine, or Spray Oil
• Diced tomato (optional)
• Salsa (optional)
• Diced Onion (optional)
• Sour Cream (optional)
• Guacamole (optional)

Directions:

• Warm up a frying pan on medium to medium-high temperature. Alternatively, you can use an electric griddle at around 300 to 325 degrees. 
• Apply a small amount of Butter, Margarine, or Spray Oil, just enough to coat the pan/griddle.
• Place one tortilla on a griddle/pan and sprinkle with cheese, chicken, and optional onion, tomato, and salsa. 
• Top with remaining tortillas. 
• Cook over medium heat for 3-4 minutes on each side or until lightly browned. 
• Cut into wedges.
• Enjoy with optional sour cream and guacamole. 

Stir Fry / Stir Fry Sauce

Ingredients for Sauce:

6 tablespoons soy sauce (3/8 cup)
2 garlic clove, minced (clove ~ teaspoon)
4 teaspoons cornstarch
6 tablespoons water (3/8 cup)
1 teaspoon fresh ginger, finely chopped (optional, we usually don't)
2 scallion, white and green parts, finely chopped (optional)
1 teaspoon chili oil (optional, we usually don't)

Directions for Sauce:
1 - Dissolve cornstarch in water.
2 - Stir in all other ingredients.

Ingredients for Stir Fry:

2 cups uncooked rice

1 cup of broccoli, washed and cut into bite sized pieces

1 cup carrots, washed and cut into bite sized pieces

1 cup celery, diced

1 cup green pepper (optional)

1 cup water chestnuts, diced (optional)

1 to 2 chicken breasts

Directions for Stir Fry:

1. Cook rice separately following rice directions.

2. Cut chicken into small, bite sized pieces. 

3. Grill chicken bites in frying pan with a little oil.

4. Once chicken is almost fully cooked, stir in diced vegetables and sauce. 

5. Bring to a simmer to thickened the sauce and soften the vegetables.

Serve over rice. Yummmmm.

Double Sauce Recipe:
3/4 cup tablespoons soy sauce
4 garlic clove, minced
3 tablespoons cornstarch
3/4 cup water
2 teaspoons fresh ginger, finely chopped (optional)
4 scallion, white and green parts, finely chopped (optional)
2 teaspoons chili oil (optional)

Tandoori Chicken

Tandoori Sauce
1/2 cup coconut milk (can sub regular milk, or yogurt)
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon black pepper
(the spices have been modified by us. the original recipe called for a full teaspoon of each of the spices. way too hot for us.)

Combine all the spices into a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.

Pulled Chicken
2 pounds chicken breasts cut into palm sized portions
4 cups chicken stock
1/2 onion, chopped
2 cloves of garlic, minced
Pinch of salt

1. Fill a large pot with chicken stock and add the garlic and onion and bring to a boil.
2. Once boiling, add the chicken breasts and after 2 minutes reduce to low and allow to simmer for 12 to 15 minutes until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool.
3. Once cooled, place chicken back into the pot and using two forks shred the chicken finely. Add the tandoori sauce and serve immediately.

Serving Suggestions
Serve over naan bread or rice or both.

Crock Pot / Slow Cooker Method

Throw all ingredients into the crock pot with these modifications... Instead of half cup milk, add 15 oz can of coconut milk. Cook for 6 to 8 hours. During last 30 minutes, add a thickening agent (3 Tablespoons flour whisked with half a cup chicken broth). Take the chicken out, pull it apart, and add it back into the slow cooker.

Users also search for: tandori

Sesame Chicken

We love this! The flavor was a little strong so perhaps I needed to use more chicken. I used 8 tenderloins. We served with broccoli and rice. There wasn't much sauce.

SESAME CHICKEN {Rachael Howell}

2-4 chicken breasts, cubed
1/4 c. sesame seeds
1/4 c. soy sauce
3 T. oil
2 T. brown sugar
1/4 tsp. pepper
3 cloves garlic, minced
4 green onions, chopped
1/2 tsp. ginger

Mix everything together in Ziploc bag and marinate 1-4 hours. Pour onto a cookie sheet (lined with foil for easier clean up) and broil for 10 minutes. Turn and broil 5 minutes more. Serve over rice with steamed broccoli.

Chicken Pot Pie

I love Chicken Pot Pie. Pat's recipe is delicious but takes more time to do the pastry. I love it though. Amy's is quick and easy and heart-warming.


Easy Chicken Pie (Amy DeMordaunt)

1 package (10 oz) frozen mixed vegetables or make your own by chopping and cooking until partly done: potatoes, carrots, celery, peas…
3 cups cooked and cubed chicken
1 can cream of celery or chicken soup
1 cup chicken broth
¼ tsp pepper
1 cup bisquick
¾ cup milk
¼ cup butter or margarine, melted

Preheat oven to 425. Spread chicken and vegetables in a greased, shallow 2 quart baking dish. Stir together soup, broth, and pepper. Pour over chicken mixture. Combine baking mix, milk, and butter in separate bowl; stir until smooth. Pour over ingredients in baking dish. Bake for 45-50 minutes or until golden brown.



Delicious Chicken Pot Pie (Pat Mackay)
½ cup margarine
1/3 cup flour
½ cup onion
½ tsp salt
¼ tsp pepper
1 ¾ cup chicken broth
2/3 cup milk
2 cups chicken
1 package frozen peas and carrots (can add potatoes). Cook before.

Melt margarine and blend in flour, onions, salt and pepper. Cook until smooth. Remove from heat. Stir in broth and milk. Boil and stir for 1 minute. Stir in chicken and vegetables. Prepare pastry.

Pastry:
2/3 cup + 2 Tbsp shortening
1 tsp salt
2 cups flour
4-5 Tbsp water
2 tsp poppy seeds

Roll 2/3 of pastry into 13” square. Ease into square pan. Roll remaining dough. Place over filling. Flute edges and cut slits in top. Cook, uncovered, at 425 until crust is brown, 30-35 minutes.

Chicken Roll-ups

Chicken Roll-Ups (courtesy of Pat Mackay)

Ingredients: 

• 1 package Pillsbury crescent rolls
• 1/2 cup butter/margarine, divided
• 4 ounces cream cheese or sour cream
• 1 cup cubed or canned chicken
• 1 medium green onion diced (optional. can substitute onion powder)
• 1 cup bread crumbs (optional)
• dash pepper (optional)
• sage (optional)

Directions:

• Soften cream cheese and 1/4 cup margarine in microwave and blend together. 
• Add pepper, onion, and chicken. 
• Lay rolls out. 
• Spread with ¼ cup mixture on center of roll. 
• Roll by starting at large end; fold sides in and over. 
• Melt ¼ cup margarine. 
• Make crumb mixture by combining bread crumbs and sage. 
• Roll chicken rolls in margarine, then dip in crumb mixture. 
• Bake 350 for 20 minutes.
• Makes 8 rolls.
•  Optional: Serve with chicken gravy. 

(side note by Heather: I don't use Cream Cheese. I just use a little Sour Cream and put some mozzarella in)

Chicken Cordon Bleu

Mock Chicken Cordon Bleu (Shari Price)

Layer:
Skinned and boned chicken breast fillets (I use Tenderloins)
Sliced ham (Canadian bacon works too)
Slices of cheese (jack and/or cheddar)
Chicken breasts
Cream of chicken soup

(If I don’t have enough breasts, I start with the ham layer.) Sprinkle salt, pepper, paprika, grated onion and grated cheese on top. Cover with foil. Bake at 350 for 1 hour. Take off foil and bake 15 minutes longer.

Baked Crispy Chicken

Baked Crispy Chicken (Shari Price)

Marinade:
2 cups buttermilk
1/4 cup lemon juice
4 tsp Worcestershire sauce
1 tsp garlic powder
2 tsp paprika
1-4 tsp salt
1/2 tsp pepper

Blend marinade ingredients. Place chicken breasts in pan. Pour marinade over all, or put all in large Ziploc bag. Refrigerate overnight. Drain thoroughly. Roll chicken pieces in dry bread crumbs. Place in baking pan. Pour 1/4 cup melted butter over pieces. Bake for 1 hour+, uncovered for a crispier chicken. For less crisp coated, cover with foil and bake 45 minutes. Remove foil, add 1/4 cup water and bake another 15-20 minutes.

Golden Chicken Nuggets

Golden Chicken Nuggets (Carol Reed)

1 envelope Lipton Golden Onion recipe soup mix
3/4 cup plain dry bread crumbs
1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces
1/2 cup butter, melted

Preheat oven to 400. Combine soup mix with bread crumbs. Dip chicken in bread crumb mixture, coating well. In lightly greased shallow baking pan, arrange chicken, then drizzle with butter. Bake 10 minutes (turning once) or until chicken is done. Serve with sauce. Makes 2 dozen nuggets.

Hawaiian Haystacks

Chinese Sundaes (Family Favorite)

Serve buffet in this order:
Chinese noodles
Cooked rice
Chicken (cooked and cut in bite-sized pieces)
Gravy (cream of chicken soup thinned with milk and heated through)
Grated cheese
Diced celery
Chopped green onion
Diced tomatoes
Crushed pineapple
Crushed pineapple
Coconut
Craisins
Slivered almonds
Maraschino cherries

You can also use bacon bits, chopped olives, parmesan cheese, sunflower seeds, taco sauce, ranch dressing, cottage cheese, etc.

Fried Chicken

Fried Chicken

6 Chicken Tenderloins
1 Egg
1 Tbsp Milk
Italian Style Bread Crumbs
Olive Oil

Put plenty of Olive Oil in Frying Pan and warm over Medium Heat.

Dip thawed chicken in mixture of beaten egg and milk. Then cover with Bread Crumbs.

Place dipped chicken in oil and cook both sides about 10 minutes or until thoroughly cooked through. Serve with Mashed Tators and Gravy


Chicken Gravy

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
Desired spices - pepper, paprika, Spike

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.

Chicken Fajitas

Chicken Fajitas 

1. Chicken. (Roughly one chicken breast feeds two or three people, depending on how much you eat).

2. Cut chicken into small strips or bite-sized pieces. Cook in a frying pan on medium heat with little bit of oil. Salt as desired.

3. While cooking, add Lawry’s fajita seasoning (or the homemade fajita sauce recipe below).

4. After the chick is mostly cooked, add sliced green and/or red peppers (roughly one pepper for the two or three people, depending on preference).

5. Also add fresh sliced onion.

6. Serve on flour tortilla with desired toppings such as: cheese, tomato, sour cream, etc.

Fajita Sauce (seasons 1.5 to 2 pounds of chicken):

• 2 to 3 cloves garlic
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon liquid smoke
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• Pinch of black pepper

Chicken Salad Sandwiches

Favorite Chicken Salad (Carol Reed)

4 c cooked chicken, cut up
1 c sliced celery
1/3 c chopped onion
1 t salt
1/4 t pepper
1/4 c diced almonds
1 can water chestnuts, chopped
1/3 c mayonnaise
1 c seedless green grapes, halved

Toss all ingredients. Cover and chill. Serve in pita bread or on croissant rolls. Can be served over lettuce leafs.

(Carol's suggestions: I always add the mayo last and add less than it calls for. I stir it all up and then see if it needs more. It is so easy to overdo it on the mayo. Sometimes I leave out the grapes because people think they are weird. And it is really good if you substitute cashew halves for the almonds. That is my favorite recipe yet! (Oh, and we love it on croissants the most!)

Hot Chicken Salad Casserole

HOT CHICKEN SALAD (Shari Price)

2 1/2 c. diced chicken
3-4 c. cooked rice or noodles
1 3/4 c. diced celery
2 cans cream of chicken soup
1 t. salt
1 1/2 T. chopped green onions
1/4 t. pepper
1 1/4 c. sour cream, including part ranch salad dressing
1/4 c. diced gr. pepper (opt.)
Grated cheese
Canned milk as needed for sauce

Mix all ingredients and spoon into buttered baking dish. (You can sprinkle crushed potato chips or crushed corn flakes or extra cheese on top.) Bake at 350 for 30 min.

Sweet and Sour Chicken

SWEET AND SOUR CHICKEN (Amy DeMordaunt)
1 1/2 c. sugar
4 chicken breasts
2 Tbsp. soy sauce
Garlic
1/2 c. vinegar
1 c. cornstarch
2 tsp. Accent
2 to 3 eggs
2 c. chicken broth
7 Tbsp. catsup

Cut chicken in bite size pieces. Sprinkle with garlic and Accent. Set for 1 hour. Dip in cornstarch, then egg. Fry until just crisp, not brown, 30 seconds to 1 minute. Heat remaining ingredients until dis¬solved. Pour over chicken in 9 X 13 inch pan. Cook for 1 hour, uncovered, stirring occasionally. This is great served with fried rice.

(I'm posting this in case I ever find enough energy to make it with the fried rice)

Benihana Fried Rice

Ingredients: 

• 2 cups uncooked rice (4 cups cooked rice)
• 2 eggs
• 1 cup grated carrot
• 1/2 cup diced onion
• 2 Tbsp butter
• 2 Tbsp soy sauce (or more, to taste)
• 1 cup chopped ham 
• 1 cup peas (optional)
• 1 cup pulled chicken (optional)
• 1 medium zucchini (optional)
• salt and pepper to taste

Directions:

• Cook rice according to package directions. Time permitting, let it cool in the fridge. 
• If you plan to add chicken, boil and pull it. We usually do two tenderloins, or half a chicken breast.
• If you are planning to include peas and zucchini, prepare the peas (we usually boil half a bag of frozen peas) and zucchini (we usually slide and fry it).
• Melt butter in large frying pan over medium heat. We often use an extra large electric skillet if we are making a large amount for our family.
• When butter has melted, add diced onion. Sauté for 30 seconds.
• Add cooked rice, carrots, ham, chicken, soy sauce, salt, and pepper.
• Increase heat to medium-high, and cook for 6-8 minutes, stirring once or twice. 
• Scramble eggs in a small pan. Separate into small pea-size bites while cooking. If you have a helper, you can do this in parallel to the frying of the rice, otherwise do it before frying the rice. 
• Add scrambled eggs and optional peas and zucchini. 
• Great served with sweet and sour chicken or won ton skins.

Note: We often adjust amounts of ingredients according to the taste of family members. Sometimes we do more carrots, or more ham, or do without the peas and zucchini. Just add what you like. We often keep prepare some ingredients but leave them on the side so individuals can add them as desired (peas and zucchini). I also tried adding diced celery once and liked it.