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Classic Family Meals, 42 E 30th Street, New York, NY (2026)

02/20/2025

Southwest Chicken and Rice
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes with green chilies, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 1/2 cups long-grain rice
2 1/2 cups chicken broth
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
Chopped cilantro or green onions for garnish (optional)
Equipment:

Large skillet or Dutch oven with a lid
Instructions:

Cook the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
Sauté vegetables: In the same skillet, add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and chopped bell pepper, cook for another minute until fragrant.
Add remaining ingredients: Stir in diced tomatoes with green chilies, black beans, corn, rice, chicken broth, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Bring to a boil.
Simmer: Reduce heat to low, cover the skillet, and let simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time.
Combine everything: Once the rice is cooked, stir in the cooked chicken. Fluff the rice with a fork.
Garnish and serve: Garnish with chopped cilantro or green onions (if desired). Serve hot.
Tips and Variations:

Spice level: Adjust the amount of cayenne pepper to your liking. You can also add a pinch of red pepper flakes for extra heat.
Other veggies: Feel free to add other vegetables like zucchini, jalapenos, or poblano peppers to the skillet along with the onions and bell pepper.
Chicken type: You can use boneless, skinless chicken breasts or thighs for this recipe. Thighs tend to be more tender and flavorful.
Rice type: You can use brown rice instead of white rice, but the cooking time will be longer.
Cheese: Sprinkle some shredded cheese like cheddar, Monterey Jack, or pepper jack over the finished dish for extra flavor.
Lime juice: Add a squeeze of lime juice over the finished dish for a burst of freshness.
Enjoy your delicious and easy Southwest Chicken and Rice!

02/19/2025

Easy Buffalo Chicken Flatbread
Yields: 2 flatbreads (can be cut into smaller pieces for appetizers)
Prep time: 10 minutes
Cook time: 15-20 minutes

Ingredients:
2 pre-made flatbreads (or pizza crust)
1 cup shredded cooked chicken (rotisserie chicken works great!)
1/2 cup buffalo sauce (adjust to your spice preference)
1/2 cup mozzarella cheese, shredded
1/4 cup crumbled blue cheese (optional)
2 tablespoons ranch dressing (optional, for drizzling)
Chopped green onions or cilantro for garnish (optional)
Equipment:

Baking sheet
Pizza cutter or knife
Instructions:

Preheat oven: Preheat your oven to 400°F (200°C).
Prepare the chicken: If you're not using rotisserie chicken, you'll need to cook your chicken first. You can poach it, bake it, or even use leftover chicken. Once cooked, shred the chicken.
Mix chicken with buffalo sauce: In a bowl, combine the shredded chicken with buffalo sauce. Make sure the chicken is evenly coated.
Assemble the flatbreads: Place the flatbreads on a baking sheet. Spread the buffalo chicken mixture evenly over both flatbreads, leaving a small border for the crust.
Add cheese: Sprinkle mozzarella cheese and blue cheese (if using) over the buffalo chicken.
Bake: Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Finish and serve: Remove the flatbreads from the oven and let them cool slightly. Drizzle with ranch dressing (if using) and garnish with chopped green onions or cilantro (if using). Cut into slices or smaller pieces and serve immediately.
Tips and Variations:

Spice level: Adjust the amount of buffalo sauce to your liking. Use a milder sauce for less heat or a spicier one for more kick.
Cheese: You can use other cheeses like cheddar, provolone, or pepper jack instead of or in addition to mozzarella and blue cheese.
Veggies: Add some vegetables like red onion slices, bell peppers, or jalapenos for extra flavor and texture.
Grilled flatbread: You can grill the flatbreads instead of baking them in the oven. Grill over medium heat for 2-3 minutes per side, or until the crust is crispy and the cheese is melted.
Dipping sauce: Serve the flatbreads with extra buffalo sauce, ranch dressing, or blue cheese dressing for dipping.
Enjoy your Easy Buffalo Chicken Flatbread!

02/19/2025

Crack Chicken Tenders
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 20-25 minutes
Ingredients:

1.5 pounds chicken tenders (about 10-12 tenders)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for heat)
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup melted butter or olive oil (for drizzling or spraying)
Your favorite dipping sauce (ranch, honey mustard, etc.)
Equipment:

Shallow dishes or plates for breading
Baking sheet lined with parchment paper
Instructions:

Prepare the chicken: Pat the chicken tenders dry with paper towels. This helps the breading adhere better.
Set up the breading station: In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). In another dish, lightly beat the eggs. In a third dish, combine panko breadcrumbs and Parmesan cheese.
Bread the chicken: Dredge each chicken tender in the flour mixture, then dip in the beaten eggs, and finally coat thoroughly in the panko-cheese mixture. Press the breadcrumbs gently to adhere.
Bake the chicken: Preheat oven to 400°F (200°C). Place breaded chicken tenders on the prepared baking sheet. Drizzle or spray with melted butter or olive oil. Bake for 20-25 minutes, or until golden brown and cooked through. Flip halfway through for even browning. Ensure the internal temperature reaches 165°F (74°C).
Serve: Serve immediately with your favorite dipping sauce.
Tips and Variations:

Air Fryer: These are fantastic in an air fryer! Preheat your air fryer to 400°F (200°C). Arrange the breaded tenders in a single layer (don't overcrowd). Spray with cooking spray. Cook for 10-12 minutes, flipping halfway, until golden brown and cooked through.
Spice it up: Add more cayenne pepper or a few dashes of hot sauce to the flour mixture for extra heat. You can also add a pinch of chili powder.
Cheese: You can use other hard cheeses like Pecorino Romano or Asiago instead of Parmesan.
Herbs: Add dried herbs like Italian seasoning or oregano to the flour mixture for added flavor.
Buttermilk marinade: For even more tender chicken, you can marinate the chicken tenders in buttermilk for at least 30 minutes before breading.
Dipping sauces: Get creative with your dipping sauces! Try a spicy mayo, a honey sriracha, or a creamy avocado ranch.
Enjoy your incredibly delicious and addictive Crack Chicken Tenders!

02/19/2025

Copycat Longhorn Steakhouse Parmesan Crusted Chicken
Yields: 4 servings
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (about 1 inch thick)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 cup chopped fresh parsley
1/4 cup melted butter or olive oil
For the Lemon Butter Sauce (optional):
1/4 cup (1/2 stick) unsalted butter
2 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Equipment:

Shallow dishes or plates for breading
Large skillet or baking sheet
Instructions:

Prepare the chicken: Butterfly the chicken breasts if they are too thick, to ensure even cooking. Season both sides of the chicken with salt and pepper.

Set up the breading station: In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika. In another dish, lightly beat the eggs. In a third dish, combine panko breadcrumbs, Parmesan cheese, Romano cheese, and parsley.

Bread the chicken: Dredge each chicken breast in the flour mixture, then dip in the beaten eggs, and finally coat thoroughly in the panko-cheese mixture. Press the breadcrumbs gently to adhere.

Cook the chicken: You have two cooking options:

Skillet Method: Heat melted butter or olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through.
Oven Method: Preheat oven to 400°F (200°C). Place breaded chicken breasts on a baking sheet lined with parchment paper. Drizzle with melted butter or olive oil. Bake for 15-20 minutes, or until golden brown and cooked through.
Make the Lemon Butter Sauce (optional): While the chicken is cooking (if using the oven method), melt butter in a small saucepan over medium heat. Add minced garlic and cook for about 1 minute, until fragrant. Stir in lemon juice, parsley, salt, and pepper.

Serve: If using the lemon butter sauce, drizzle it over the cooked chicken. Serve the Parmesan Crusted Chicken immediately. It pairs well with mashed potatoes, asparagus, or a side salad.

Tips and Variations:

Cheese: You can adjust the ratio of Parmesan and Romano cheese to your liking. You can also add a little shredded mozzarella for extra cheesiness.
Herbs: Feel free to use other fresh herbs like thyme or oregano in the breading mixture.
Spice: Add a pinch of red pepper flakes to the breading for a little heat.
Lemon zest: Add a teaspoon of lemon zest to the lemon butter sauce for a more intense lemon flavor.
Wine: Add a splash of white wine to the lemon butter sauce for added depth of flavor.

02/19/2025

Chinese Scallion Chicken
Yields: 4 servings
Prep time: 15 minutes (plus marinating time)
Cook time: 20 minutes

Ingredients:

For the Chicken Marinade:

1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon rice wine (or dry sherry)
1 teaspoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon white pepper
For the Scallion-Ginger Oil:

1/2 cup vegetable oil
4 scallions, thinly sliced (both white and green parts)
2-inch piece of ginger, peeled and thinly sliced
1/4 teaspoon salt
For the Sauce:

2 tablespoons light soy sauce
1 tablespoon rice wine (or dry sherry)
1 teaspoon sesame oil
1 teaspoon sugar
1/4 cup chicken broth or water
Equipment:

Wok or large skillet
Small saucepan
Mixing bowls
Instructions:

Marinate the chicken: In a bowl, combine chicken pieces with soy sauce, rice wine, cornstarch, sesame oil, and white pepper. Mix well and let marinate for at least 30 minutes, or up to overnight in the refrigerator.
Make the scallion-ginger oil: Heat vegetable oil in a small saucepan over medium heat. Add scallions and ginger slices. Cook until scallions start to turn golden brown and fragrant, about 5-7 minutes. Be careful not to burn them. Remove from heat and stir in salt. Set aside.
Cook the chicken: Heat a wok or large skillet over medium-high heat. Add marinated chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
Make the sauce: In a small bowl, whisk together light soy sauce, rice wine, sesame oil, sugar, and chicken broth (or water).
Combine everything: Return cooked chicken to the skillet. Pour the sauce over the chicken and toss to coat. Cook for another minute until the sauce has thickened slightly.
Serve: Transfer chicken to a serving dish. Spoon the scallion-ginger oil generously over the chicken. Serve hot with steamed rice.
Tips and Variations:

Chicken type: You can use boneless, skinless chicken breasts or thighs for this recipe. Thighs tend to be more tender and flavorful.
Ginger: Feel free to adjust the amount of ginger to your liking.
Spice it up: Add a pinch of red pepper flakes to the scallion-ginger oil for a little heat.
Garnish: You can garnish the dish with extra sliced scallions or cilantro for a pop of color.
Serving suggestions: This dish pairs perfectly with steamed rice and stir-fried vegetables.

02/19/2025

Lazy Chicken Parmesan Grilled Cheese
Yields: 2 sandwiches
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
4 slices of bread (Italian or sourdough work well)
2 tablespoons butter, softened
1 cup shredded cooked chicken (rotisserie chicken works great!)
1/2 cup marinara sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian herbs
Equipment:

Skillet or griddle
Spatula
Instructions:

Prepare the chicken mixture: In a small bowl, combine shredded chicken, marinara sauce, mozzarella cheese, Parmesan cheese, and Italian herbs. Mix well.
Assemble the sandwiches: Spread butter on one side of each slice of bread. Place two slices of bread, butter-side down, in a skillet or griddle over medium heat.
Add the filling: Spread the chicken mixture evenly over the two bread slices in the skillet. Top with the remaining two slices of bread, butter-side up.
Grill the sandwiches: Cook the sandwiches for 3-5 minutes per side, or until golden brown and the cheese is melted and gooey. Use a spatula to carefully flip the sandwiches.
Serve: Cut the sandwiches in half and serve immediately.
Tips and Variations:

Garlic bread: Use garlic bread instead of regular bread for extra flavor.
Provolone cheese: Substitute mozzarella with provolone cheese for a different flavor profile.
Spicy kick: Add a pinch of red pepper flakes to the chicken mixture for a little heat.
Pesto: Spread a thin layer of pesto on the inside of the bread before adding the chicken mixture.
Sun-dried tomatoes: Add chopped sun-dried tomatoes to the chicken mixture for a burst of flavor.
Crispy chicken: For a more traditional chicken parmesan experience, you can use breaded and fried chicken cutlets instead of shredded chicken. Just cut them into smaller pieces to fit in the sandwich.
Oven-baked: If you don't want to use a skillet, you can assemble the sandwiches and bake them in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until golden brown and the cheese is melted.

02/19/2025

Flavor-Packed Street Corn Chicken Rice Bowl
Yields: 4 servings
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients:

For the Chicken:

1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon1 cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
For the Street Corn:

2 cups frozen or fresh corn kernels
2 tablespoons mayonnaise
1 tablespoon sour cream or Greek yogurt
1/4 cup crumbled cotija cheese (or feta)
1 tablespoon lime juice
1/4 teaspoon chili powder
Pinch of cayenne pepper (optional)
Chopped cilantro, to taste
For the Rice:

2 cups cooked rice (white or brown)
Toppings (optional):

Avocado, diced
Black beans, rinsed and drained
Pico de gallo or salsa
Hot sauce
Equipment:

Large skillet or Dutch oven
Medium saucepan (if cooking rice)
Mixing bowls
Instructions:

Prepare the chicken: In a bowl, combine chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove from skillet and set aside.
Make the street corn: While the chicken is cooking, prepare the street corn. In a separate skillet (or the same skillet after removing the chicken and wiping it clean), add corn kernels. Cook over medium heat until heated through, about 5 minutes. If using frozen corn, ensure it's fully thawed. In a bowl, combine mayonnaise, sour cream/yogurt, cotija cheese, lime juice, chili powder, cayenne pepper (if using), and cilantro. Add the corn kernels and mix well.
Assemble the bowls: Divide cooked rice among bowls. Top with the cooked chicken and the street corn mixture.
Add toppings (optional): Add your favorite toppings, such as avocado, black beans, pico de gallo/salsa, and hot sauce.
Tips and Variations:

Grilled chicken: Grill the chicken instead of pan-frying for a smoky flavor.
Charred corn: For a more authentic street corn flavor, char the corn slightly by cooking it in a dry skillet over medium-high heat until some kernels are browned and slightly blackened.
Spice it up: Add more cayenne pepper or a few dashes of hot sauce to the street corn mixture or the chicken for extra heat.
Other veggies: Add other vegetables like bell peppers, onions, or zucchini to the chicken or the street corn.
Make it a salad: Instead of serving over rice, you can serve this as a salad with chopped lettuce.
Lime crema: For a creamy topping, whisk together sour cream or Greek yogurt with lime juice, cilantro, and a pinch of salt.
Enjoy your flavorful and customizable Street Corn Chicken Rice Bowl!

02/19/2025

Jalapeño Peach Chicken
Yields: 4 servings
Prep time: 15 minutes
Cook time: 25-30 minutes

Ingredients:

1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 tablespoon olive oil
1 large ripe peach, peeled and diced
2 jalapeños, seeded and finely chopped (adjust to your spice preference)
1/2 red onion, thinly sliced
2 cloves garlic, minced
1/4 cup chicken broth
2 tablespoons honey or maple syrup
1 tablespoon apple cider vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon ginger, grated
Salt and pepper to taste
Chopped cilantro or green onions for garnish (optional)
Equipment:

Large skillet or Dutch oven
Instructions:

Season and cook the chicken: Season chicken pieces with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
Sauté aromatics: In the same skillet, add red onion and cook until softened, about 3-4 minutes. Add minced garlic and jalapeños, cook for another minute until fragrant.
Make the sauce: Add diced peaches to the skillet and cook for 2-3 minutes until slightly softened. Pour in chicken broth, honey (or maple syrup), apple cider vinegar, soy sauce (or tamari), and grated ginger. Stir well to combine. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
Combine everything: Return the cooked chicken to the skillet with the peach sauce. Toss to coat the chicken evenly.
Garnish and serve: Garnish with chopped cilantro or green onions (if desired). Serve hot over rice, quinoa, or with a side of roasted vegetables.
Tips and Variations:

Spice level: Adjust the amount of jalapeño to your liking. Remove the seeds for less heat. You can also add a pinch of red pepper flakes for extra spice.
Other fruits: If you don't have peaches, you can substitute with nectarines, plums, or even mangoes.
Grilled chicken: Grill the chicken instead of pan-frying for a smoky flavor.
Add vegetables: Add other vegetables like bell peppers, zucchini, or snap peas to the skillet along with the onions for a more complete meal.
Make it saucier: Add a little more chicken broth if you prefer a thinner sauce.
Glaze: For a more glossy finish, you can thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of cooking.
Enjoy your delicious and flavorful Jalapeño Peach Chicken!

02/18/2025

Cowboy Butter Chicken Linguine
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1 pound linguine pasta
1 cup (2 sticks) unsalted butter
4 cloves garlic, minced
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary, finely chopped
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 lemon, juiced
1/4 cup chopped fresh parsley
Salt and pepper to taste
Equipment:

Large skillet or Dutch oven
Large pot for pasta
Instructions:

Season and cook the chicken: In a bowl, combine chicken with paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Toss to coat. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until cooked through and no longer pink, about 6-8 minutes. Remove chicken from the skillet and set aside.
Cook the pasta: Cook linguine according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Make the cowboy butter: In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant, being careful not to burn it. Add thyme, rosemary, Dijon mustard, Worcestershire sauce, and lemon juice. Stir well to combine. Season with salt and pepper to taste.
Combine everything: Add cooked pasta and chicken to the skillet with the cowboy butter sauce. Toss to coat everything evenly. If the sauce is too thick, add a little bit of the reserved pasta water to loosen it up.
Finish and serve: Stir in chopped parsley. Serve immediately.
Tips and Variations:

Spice it up: Add more cayenne pepper or a few dashes of hot sauce for extra heat.
Add veggies: Sauté some mushrooms, bell peppers, or spinach in the skillet before making the cowboy butter for added nutrients and flavor.
Use different herbs: Feel free to experiment with other herbs like oregano or chives.
Add a little cream: For a richer sauce, stir in a splash of heavy cream or half-and-half.
Grilled chicken: Instead of pan-frying, you can grill the chicken for a smoky flavor.

02/18/2025

Easiest Ever Creamy Chicken Fajita Pasta
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 packet fajita seasoning
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 pound pasta (penne, rotini, or fettuccine work well)
1 cup heavy cream
1/2 cup chicken broth
1/4 cup shredded cheddar cheese (or Mexican blend)
2 tablespoons chopped cilantro (optional)
Salt and pepper to taste
Equipment:

Large skillet or Dutch oven
Large pot for pasta
Instructions:

Cook the pasta: Cook pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Season and cook the chicken: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken and sprinkle with fajita seasoning. Cook until chicken is cooked through and no longer pink, about 5-7 minutes. Remove chicken from the skillet and set aside.
Sauté the vegetables: In the same skillet, add bell peppers and onion. Sauté until softened, about 5-7 minutes.
Make the sauce: Pour in chicken broth and heavy cream. Bring to a simmer and cook for 5 minutes, or until sauce has thickened slightly.
Combine everything: Add cooked pasta, chicken, and cheddar cheese to the skillet. Toss to coat everything in the sauce. If the sauce is too thick, add a little bit of the reserved pasta water to loosen it up.
Season and serve: Season with salt and pepper to taste. Stir in cilantro (if using). Serve immediately.
Tips and Variations:

Spice it up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce for extra heat.
Add more veggies: Feel free to add other vegetables like corn, black beans, or zucchini.
Use different cheese: Monterey Jack or pepper jack cheese would also be delicious in this recipe.
Make it lighter: Substitute the heavy cream with half-and-half or milk for a lighter sauce. It won't be as thick, but still tasty.
Make it ahead: You can cook the chicken and vegetables ahead of time and store them in the refrigerator. When you're ready to eat, simply reheat them and combine with the cooked pasta and sauce.
Enjoy your delicious and easy creamy chicken fajita pasta!

02/18/2025

Chicken Chow Mein with a delicious Chow Mein sauce:
Yields: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
1 pound boneless, skinless chicken breasts, sliced into thin strips
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
8 ounces fresh or dried chow mein noodles
1 cup shredded cabbage1
1 cup sliced carrots
1/2 cup sliced green onions
1/2 cup bean sprouts
For the sauce:
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon sugar
1/2 cup chicken broth
Equipment
Wok or large skillet
Mixing bowls
Instructions
Marinate the chicken: In a bowl, combine chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let sit for 15 minutes.
Cook the noodles: Cook chow mein noodles according to package directions. Drain and set aside.
Make the sauce: In a separate bowl, whisk together all sauce ingredients until smooth. Set aside.
Stir-fry: Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until cooked through. Remove chicken from the skillet and set aside.
Add vegetables: Add cabbage and carrots to the skillet and stir-fry for 2-3 minutes until slightly softened.
Combine ingredients: Add cooked noodles and chicken to the skillet. Pour sauce over everything and toss to coat.
Serve: Cook for another 1-2 minutes until heated through. Garnish with green onions and bean sprouts. Serve immediately.
Tips
For a deeper flavor, marinate the chicken for longer, even overnight.
Feel free to add other vegetables like bell peppers, mushrooms, or snow peas.
If you don't have chow mein noodles, linguine or spaghetti can be substituted.
Adjust the sauce ingredients to your taste preferences.
Serve hot and enjoy!

Classic Family Meals

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