Best La Choy Chinese Chicken With Water Chestnuts Recipes

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AMERICAN CHICKEN CHOW MEIN WITH FRIED NOODLES



American Chicken Chow Mein with Fried Noodles image

This classic Americanized chicken chow mein with crispy fried noodles recipe is a Chinese restaurant throwback dish that is totally dated but when prepared right, it is a healthy and tasty dish!

Provided by Sarah

Categories     Chicken and Poultry

Time 50m

Number Of Ingredients 21

2 cups Peanut or Canola oil ((for frying)
8 oz. fresh Chinese wide egg noodles
1 large chicken breast ((sliced into thin pieces))
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon oil
1 medium onion ((sliced))
1 clove garlic ((minced))
3 stalks celery ((thinly sliced on the diagonal))
5 fresh shiitake mushrooms ((sliced; you can substitute any kind of mushroom here))
2/3 cup bamboo shoots
2/3 cup water chestnuts ((optional))
2 cups napa cabbage ((roughly chopped))
2 cups baby bok choy ((or Shanghai bok choy; broken up into individual leaves and washed))
1 1/4 cups chicken stock
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper
1 cup bean sprouts
2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))

Steps:

  • Heat your oil to 400 degrees in a deep medium pot. Break up the noodles with your fingers and drop them in the oil a handful at a time. Use a pair of heatproof chopsticks or a long fork to break up the noodles and prevent them from sticking together. Fry until golden brown. You may need to flip/move the noodles so they brown evenly. Drain on a paper towel and let cool. Repeat until all noodles are done and set aside.
  • In a medium bowl, marinate the chicken with the soy sauce, sesame oil, and cornstarch. Set aside while you prepare the other ingredients.
  • When you're ready to cook, place a wok over high heat. Add a tablespoon of oil and sear the chicken. Remove from the wok and set aside. Add the onions and garlic to the wok and stir-fry for 30 seconds. Then add the celery and mushrooms. Stir-fry for another minute.
  • Add the bamboo shoots, water chestnuts (if using), napa cabbage, and bok choy. After stir-frying for about 30 seconds, add the seared chicken, chicken stock, salt, sugar, pepper, and bean sprouts. Stir-fry until the mixture comes to a boil.
  • Gradually stir in the corn starch slurry until the sauce is thick enough to coat a spoon. If you like more sauce, you can add more chicken stock and re-season. Serve over rice. Top the dish with a generous handful of fried noodles and enjoy. Nothin' like takeout food at home!

Nutrition Facts : Calories 376 kcal, Carbohydrate 34 g, Protein 20 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 53 mg, Sodium 642 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

EASY CHICKEN FRIED RICE



Easy Chicken Fried Rice image

Number Of Ingredients 8

2 tablespoons Pure Wesson® Canola Oil
2 pkgs (8.8 oz each) Uncle Ben's® Ready Rice® Original Long Grain
1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained, chopped
1 cup chopped cooked chicken
3/4 cup frozen peas and carrots
3 tablespoons La Choy® Soy Sauce
1/2 teaspoon garlic powder
1/2 cup Egg Beaters® Original

Steps:

  • Heat oil in large skillet or wok over medium-high heat. Meanwhile, squeeze sides of rice packages to separate rice. Pour into skillet; cook 7 minutes or until lightly browned, stirring occasionally to break up remaining rice.
  • Stir in water chestnuts, chicken, peas and carrots, soy sauce and garlic powder. Cook 3 to 4 minutes more or until hot, stirring occasionally.
  • Push rice mixture to one side of skillet. Add Egg Beaters to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Stir scrambled Egg Beaters into rice mixture.

AUTHENTIC CHICKEN CHOW MEIN



Authentic Chicken Chow Mein image

This is an amazing fix for Chinese. Chicken, vegetables, and noodles in a delicious garlicy sauce. (Flavored with the delicious All-Purpose stir-fry sauce!) Feel free to add some mushrooms or broccoli.

Provided by Sierra Silver

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons peanut oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 onion, chopped
1 bunch scallion, chopped
2 carrots, sliced diagonally
4 stalks celery, sliced diagonally
1 (8 ounce) can sliced water chestnuts, drained
1 head cabbage, chopped
1 lb spaghetti noodles
2 cups stir-fry sauce

Steps:

  • Prepare pasta according to package directions, for minimum time.
  • Heat oil in large wok over high heat.
  • Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon.
  • Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes.
  • Add cabbage; stir-fry on to two minutes, or just until wilting begins.
  • Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through.
  • *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.

Nutrition Facts : Calories 433.7, Fat 7.8, SaturatedFat 1.3, Cholesterol 32.9, Sodium 1026.8, Carbohydrate 67.3, Fiber 6.7, Sugar 11.7, Protein 24.2

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