Best One Pot Chicken Lo Mein Recipes

One-pot Chicken Chow Mein Recipe by Tasty image

Provided by Claire Nolan

Categories Dinner

Yield 5 servings

Number Of Ingredients 16

⅓ cup soy sauce
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon sugar
¼ teaspoon red pepper flakes
pepper, to taste
2 chicken breasts, cubed
½ onion, julienned
3 stalks celery, sliced
4 carrots, julienned
3 cups cabbage, shredded
2 packages ramen noodle, without seasoning packet
1 ½ cups chicken broth
scallion

Steps:

In a bowl, mix soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
Place chicken cubes into a re-sealable plastic bag pour half of the marinade into the bag and save the rest for later.
Let the chicken marinate in the refrigerator for at least an hour.
Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from the pot.
Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
Place both of the ramen noodle bricks into the bottom of the pot.
Pour in chicken broth over the noodles.
Cover the noodles with the vegetables as much as possible. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
Break up the noodles and add back the chicken, and pour in the rest of the marinade from earlier.
Garnish with scallions.
Enjoy!

Nutrition Facts : Calories 506 calories, Carbohydrate 50 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 11 grams

One Pot Chicken Lo Mein image

Time 30m

Number Of Ingredients 12

1/2 pound boneless, skinless chicken breast, cut into 1 inch cubes
1 {13.25 ounce} box linguine, broken in half
1 cup carrots, diced
1 red bell pepper, diced
2 green onions, diced
2 teaspoons garlic, minced or 2 teaspoons garlic paste
1/4 cup low sodium soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 Tablespoon sugar
4 cups chicken broth
2 teaspoons extra virgin olive oil

Steps:

In a heavy duty dutch oven or large pot, add all ingredients. Turn burner onto high and bring to a boil. Stir and then reduce heat to medium low and cover. Cook for 15 minutes or until most of the liquid has been absorbed by the noodles and chicken is cooked through. Turn heat off and let sit for 5 minutes before serving.

One Recipe, Two Meals Chicken Lo Mein image

Provided by Bev Weidner

Categories main-dish

Time 35m

Yield 4 servings (2 kids, 2 adults)

Number Of Ingredients 15

Kosher salt
Two 3-ounce bundles lo mein noodles (spaghetti can be subbed!)
Sesame oil, for drizzling, optional
3 tablespoons extra-virgin olive oil, plus additional for drizzling
1 pound ground chicken
2 teaspoons Chinese 5-spice powder
3 tablespoons orange juice
Mandarin orange wedges, for garnish
3 scallions, finely chopped
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon fish sauce
Juice from 1 lime, plus lime wedges, for garnish
About 3/4 of a 15-ounce can bean sprouts, drained
1 red bell pepper, finely chopped

Steps:

Bring a large pot of salted water to a boil. Cook the lo mein noodles until al dente, about 3 minutes. Drain, and drizzle with a little bit of sesame or olive oil, to keep the noodles from sticking. Set aside.
Heat a large skillet over medium-high heat. Add the chicken and brown, breaking it up with a wooden spoon. Add the Chinese 5-spice powder and a small pinch of salt. Continue to cook until the seasoning coats the chicken, about 30 seconds.
At this point, set aside about 3/4 cup of the noodles with 1/2 cup of the chicken. Divide that between two small plates, and drizzle a tablespoon of orange juice over both plates. Garnish with a few mandarin orange wedges and a tiny bit of scallions, if your kids dig it! Serve it to your littles.
Now, for you. In a small bowl, whisk together the soy sauce, brown sugar, fish sauce, lime juice, olive oil, and the remaining 2 tablespoons orange juice. Pour the mix over the remaining ground chicken in your skillet, and bring the heat back up (if you've turned it down, to tend to the kids). Add the bean sprouts and bell pepper and cook, stirring, 3 more minutes, so the flavors have time to marry. Add the remaining noodles to the pan and toss to combine.
Serve with fresh lime wedges and the remaining scallions! Good grief, almighty. Eat!