Chicken-Peanut Chow Mein

  • Susie1 Posted: 01/19/09
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    Love this recipe. I thought it made 6 servings. I measured 1 1/2 cups per dish and had 2 more servings. Followed the receipe I added 8ozs of mushrooms which might have been more than 1 cup, but still made more than 4 servings. Anyone measure this one?

  • lindsaya14 Posted: 06/03/09
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    I thought this recipe was bland and not worth the effort. The liquid was watery and barely covered the noodles and there wasn't much taste. Will not make again, very disappointed.

  • sohacomom Posted: 01/17/10
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    It was quite tasty and came together easily. I did not put the red pepper flakes in because my kids would not eat it then. Seems like alot of food for 4 servings but I'm not complaining!

  • kmcp333 Posted: 01/12/09
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    Great taste. The only thing I would change would be to use a smaller amount of noodles.

  • eefinn Posted: 08/31/09
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    This recipe was good although it could use a bit of garlic. I would suggest adding 1 fresh clove of minced garlic to the broth mixture to give another layer of flavor. I had never tried the soba noodles before and they were great - I found them in the Asian section of the grocery. They cooked so quickly - 3 minutes.

  • EllenFL Posted: 04/06/09
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    We enjoyed! Agreed with the reviewer about using much less onion. Made with linguine noodles also and next time I'll start the noodles for 3-4 minutes before adding the vegetables. I also added chopped brocolli and 1/2 tsp. cornstarch to thicken a little. It did make an awful lot of sauce, could reduce that. A solid recipe.

  • mamaluvs2cook Posted: 01/02/09
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    I thought this recipe was wonderful. I followed the recipe exactly and I would not change a thing. It took quite a while to prepare everything but it was worth it. I plan to make this again.

  • LauryPflaum Posted: 03/17/11
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    It was pretty good. It needed a little more flavor, maybe more veggies?

  • bubby427 Posted: 05/15/09
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    Delicious! I couldn't find chow mein noodles, so I used lo mein noodles instead. I also omitted the sugar as per other reviewers' suggestions and used broccoli instead of snow peas.

  • vibeguy Posted: 01/21/09
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    Followed the recipe directions exactly and mine came out a little watery. Will make it again, but might lower the liquid amount just a little. Overall a very tasty noodle dish

  • GAFoodLover Posted: 05/30/09
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    1/2 lb. of chicken is the right amount for 2 servings, not 4 - that is why I don't use CL recipes very much - I am not interested in controlling calories by leaving the table hungry. Cut sugar in half and add some much-needed minced garlic (never saw a Chinese recipe without it). Also cries out for a little cornstarch, whether using noodles or rice, and a touch of dry sherry. If you can't use fresh ginger, just leave i out - the prepared stuff is pretty awful. Otherwise, it's a decent everyday meal and, even with enough meat, healthy enough to be safe. I will make it again with my improvements.

  • jessie1326 Posted: 03/04/10
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    This turned out really well! I used julienned red peppers in place of the peas and mushrooms (we've got objectors to both in my house), but other than that I followed the recipe. The sauce was yummy, and it made what felt like a mountain of food -- very filling. I liked the kick of spice, too. Also, the leftovers make a great takealong lunch that is delicious hot or cold -- in fact, I think I liked it even better cold the next day. This will definitely become a part of my usual rotation.

  • FallingStars Posted: 09/23/10
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    This recipe was not the most flavorful--but chow mein strikes me as a simple comfort food. If ordered from a Chinese restaurant, it would have far fewer fresh ingredients/flavors and tons more oil. My husband sprinkled on Siracha, and my three-year-old liked it very much as-is. So I'll repeat this recipe in the future when I want a comforting noodle dish. Based on our preferences and previous reviews, I doubled the chicken, skipped the mushrooms, and used 1 1/2 cups each of carrots and snap peas. I also added fresh garlic and a cup of sliced onion with the ginger. The preparation took longer since I did not purchase precut ingredients. I'll try other veggies next time like Bok Choy.

  • laebrown Posted: 01/04/12
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    This was pretty great for a weeknight dinner. Used spaghetti and shredded a fresh carrot (though the sticks would have been better). And, with all things, I added three cloves of garlic. Very hearty servings - this was a total hit with my boyfriend, and leaves great leftovers for lunch the next day. Odds are good I'll be making this again. :)

  • anasunyung Posted: 04/18/13
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    The 8yr and I prepared this. Fairly easy and quick. Used Udon noodles. There is something missing from this recipe. It has potential, but I would rather it taste great the first time. Maybe use prepared peanut sauce as well and garlic. We all three agree, won't be making this again.

  • chilis4me Posted: 05/13/12
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    A great alternative to take-out. The recipe came together easily but I would definitely watch the video beforehand. The written instructions do not clearly delineate the steps. Our family enjoyed the flavor of the dish. When I make this recipe again, I would use canola oil instead of the sesame oil to saute the mushrooms. They ended up picking up too much of the sesame flavor and were a tad pungent. Otherwise, a solid recipe.

  • travelcat321 Posted: 05/18/13
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    This was a fantastic dish with terrific flavor and quick to prepare. I used broccoli instead of the peas, left out the mushrooms, used grated fresh ginger, and Udon noodles. It was a hit and will definitely make again. This taste as good as any meal I could order at an Asian restaurant.

  • allicraft Posted: 10/22/13
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    I made this for dinner tonight and it was awesome and it came together really quickly. I used convenience items like pre-julienned carrots, pre--silced mushrooms so the chicken and scallions were the only things I had to prep. The red pepper gives it a nice kick and the so does the ginger. I didn't use the peanuts and I don't think I will when I make it again - and I will make it again! - I just don't think of peanuts when I think chow mein. This is going in my list of favorites.

  • daneanp Posted: 09/12/13
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    I don't know...I felt like it was missing something. I even added minced garlic in with the ginger. I slightly thickened the sauce with cornstarch before adding the noodles, and I didn't use all of the noodles either, it still made quite a lot. I think there are better Cooking Light asian-inspired dishes out there. I don't know that I'll make this one again as it just didn't knock our socks off.

  • mollywally30 Posted: 08/24/13
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    I was surprised some people disliked this dish so much. My husband and I both came back for seconds! I did make a few adjustments based on people's complaints: 1. I added a clove of chopped garlic with the ginger 2. I added the noodles a handful at a time, mixing in between. That way I could make sure there would be enough sauce and it wasn't too dry. I ended up with about a cup of noodles extra. 3. I kept the peanuts and green onions on the side. The. We garnished with as much or as little as we liked. 4. Lastly, I happened to have a lime, so I garnished with a lime slice. It was a really nice touch. Great dish needing very few adjustments!

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