Time 35m Yield 4 Number Of Ingredients 12 Steps:
Spray large nonstick skillet with nonstick cooking spray. Add chow mein meat; cook over medium-high heat for 5 to 7 minutes or until browned, stirring frequently. Add celery, carrots, onion and bell pepper; cook 2 minutes, stirring occasionally. Add broth, stir-fry sauce and sugar; stir to mix. Cook over medium heat for 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally. In small bowl, blend water and cornstarch until smooth. Add to skillet; cook and stir until thickened. Meanwhile, cook noodles to desired doneness as directed on package. Serve pork mixture over noodles. Sprinkle with cashews.
Yield 5 servings Number Of Ingredients 16 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!
Time 35m Yield 8 Number Of Ingredients 12 Steps:
Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes. Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.
Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
Cut pork into 4x1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours., Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. , Remove and keep warm. Add carrots and celery; stir-fry for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve immediately over rice if desired.
Time 1h20m Yield 6 Number Of Ingredients 8 Steps:
In 10- or 9-inch glass pie plate, arrange chicken, thickest parts to outside edges (sides of chicken will touch). Cover plate with microwavable plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or or until juice of chicken is clear when center of thickest part is cut (170°F). Let stand 5 minutes. Cool slightly; cut into desired size of pieces. Meanwhile, heat oven to 350°F. Spray 3-quart casserole with cooking spray. Separate cans from chow mein mix. Drain large can of vegetables. In bottom of casserole, place 1 1/2 cups of the chow mein noodles. In large bowl, stir together both cans of chow mein mix, the pea pods, soup, water chestnuts, soy sauce and 3/4 cup of the cashews. Stir chicken into chow mein mixture. Spoon over chow mein noodles in casserole. Cover with foil; bake about 1 hour or until hot. In small bowl, mix remaining 1 1/2 cups noodles and 1/4 cup cashews; sprinkle over casserole. Bake uncovered 5 minutes longer.
Time 25m Yield 5 serving(s) Number Of Ingredients 12 Steps:
Cut chicken in thin strips, place in shallow dish. Combine teriyaki sauce, ginger and garlic. Pour over chicken. Cover and chill 1 hour. Drain chicken, discard marinade. Stir fry celery,and onions in 1 TBS oil in large skillet 3 minutes. Remove from skillet and set aside. Stir fry chicken in remaining oil 4 minutes. Remove from skillet and set aside. Mix broth,cornstarch and soy sauce. Pour into skillet and cook and stir until thickened. Add vegetables, chicken and cashews, stir until heated thru. Serve over chow mein noodles.
Time 55m Yield 4 serving(s) Number Of Ingredients 22 Steps:
Lightly coat a large nonstick skillet with oil. Open a bag of the egg noodle adds half of the noodles and toast to a light color. Pour into a large container and keep warm. Repeat this with noodles until done. In a mixing bowl add chicken breast, salt, white pepper, soy sauce, rice wine, garlic powder, onion powder, cornstarch and oil. Blend well and let stand for 30 minutes. Heats a wok add oil to coat, heat until oil start to smoke. Add the chicken mixture stirring at all time. Add the celery, onion, carrot, cabbage, green onion and bamboo. Stirring at all time adjust and re-season to taste. After about 2 minutes of cooking add the stock and oyster sauce. Bring to a boil and thicken with cornstarch roux. Pour over the egg noodles. Top with cashew nut.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice.
