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

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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