Best 6 Pineapple Chicken Lo Mein Recipes

PINEAPPLE CHICKEN LO MEIN

Steps:

• Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside., In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions., In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

ASIAN NOODLES WITH CHICKEN AND PINEAPPLE

Steps:

• In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
• Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
• In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

PINEAPPLE CHICKEN LO MEIN

Steps:

• Drain pineapple, reserving 1/3 cup juice (discard or save remaining juice); set pineapple aside.
• In a large skillet, over medium heat, saute the carrots, peppers, ginger,and garlic in 2 tablespoons of oil until crisp-tender.
• Add chicken to the skillet, heat through.
• Stir in spaghetti and onions.
• In a small bowl, combine the corn starch, soy sauce and reserved pineapple juice and remaining 1 tablespoon of oil until smooth.
• Pour sauce into the skillet; bring to boil, stir until thickened (about 2 minutes).

CHICKEN LO MEIN

Steps:

• Dissolve broth granules in boiling water in small saucepan.
• Pour 1/2 cup broth mixture into large skillet.
• Let remaining liquid in saucepan cool.
• Bring mixture in skillet to boiling.
• Add chicken and simmer 5 minutes, until no longer pink in center.
• Remove chicken with slotted spoon to platter.
• Pour off liquid from skillet.
• Stir wine, soy, and cornstarch in small bowl until smooth.
• Stir into remaining cooled broth in saucepan.
• Heat oil in same skillet over medium-high heat.
• Add garlic and ginger; cook 30 seconds, stirring.
• Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
• Add chicken and pasta; toss 2 minutes until heated through.
• Stir cornstarch mixture in saucepan; add to skillet.
• Cook 2-3 minutes, stirring, until slightly thickened.
• Top with additional sliced green onion if desired.

PINEAPPLE CHICKEN TERIYAKI

Steps:

• Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.
• Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.
• Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.

QUICK CHICKEN LO MEIN

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a small saucepan, cook garlic in 1 teaspoon oil for 1 minute. Whisk in stock, soy sauce, sugar, oyster sauce, lime juice and chili sauce; bring to a boil. Reduce heat; simmer for 1 minute., In a small bowl, combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat., In a large skillet or wok, stir-fry vegetables in remaining oil for 4-6 minutes or until crisp-tender. Stir in chicken and sauce; heat through. Drain linguine; toss with chicken mixture. Top with green onions, if desired.