Chicken Lo Mein

This recipe takes advantage of the time saving precut fresh stir fry vegetables now available in produce sections, making this a quick week night dinner.


1/2 cup chicken broth
1/4 cup thawed orange juice concentrate, undiluted
1/4 cup soy sauce, low-sodium
2 tablespoons cornstarch
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 (6-8 ounce) package chow mein noodles, found in Asian section of supermarket
1 tablespoon vegetable oil
1 (12-16 ounce) package fresh stir fry vegetables, found in the pre-packaged vegetable section of supermarket
1 pound chicken breasts, skinned, boned and cut into 1-inch strips
1 bunch scallions, trimmed and cut crosswise into 1/2-inch pieces
4 tablespoons dry roasted, unsalted peanuts


In a small bowl whisk together first 9 ingredients until well combined. Set aside.

Place noodles into boiling water and cook according to package directions. Drain, rinse with cold water and set aside.

Heat vegetable oil in a large wok or skillet over medium-high heat. Add stir fry vegetables and cook, tossing vegetables for 2 minutes. Add chicken and scallions. Continue to cook and toss for 3 minutes or until chicken is just cooked through. Add reserved sauce and cook, stirring, about 1 minute, until sauce thickens.

Stir in reserved cooked noodles. Toss to combine.

Divide between 4 plates. Top each serving with a tablespoon of peanuts.

Serves: 4

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