Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Spicy Orange Chicken Lo Mein
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- #81401
serves/makes:
ready in:
1-2 hrs
1-2 hrs
8 reviews
ingredients
1 pound boneless, skinless chicken breasts, sliced
1 cup frozen orange juice concentrate, thawed, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/4 cup frozen orange juice concentrate, thawed (divided)
3 tablespoons cornstarch
2 teaspoons chili garlic sauce
1 tablespoon grated fresh ginger
8 ounces lo mein noodles
1/2 cup chicken stock
1/3 cup prepared oyster sauce
2 tablespoons peanut oil (divided)
1/2 red bell pepper, thinly sliced
1/4 pound snow peas, cleaned
4 ounces button mushrooms, sliced
1 bunch green onions, sliced
directions
In a bowl or baking dish, toss chicken with 1 cup orange juice concentrate, cornstarch, chili garlic sauce and ginger. Cover and refrigerate for 1 hour.
Meanwhile, cook noodles according to package directions. Drain and hold in bowl of cold water.
Remove chicken from refrigerator and drain into a colander. Discard marinade.
In a large skillet, combine chicken stock, remaining orange juice concentrate and oyster sauce. Cook sauce over medium-high heat until liquids reduce and sauce is thick, about 5 to 10 minutes.
While sauce is reducing, heat 1 tablespoon oil in large skillet over high heat. Add red pepper, peas, mushrooms and green onions. Saute until tender yet still crisp. Remove from heat and set aside.
Heat a non-stick wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan and heat. Carefully drop one-third of the chicken into the wok and stir-fry so that all sides of chicken get crispy. When first one-third is fully cooked through, remove from pan and repeat with remaining 2 portions.
Add all of the cooked chicken and sauteed vegetables to skillet with the sauce and toss to combine.
Drain noodles and then add to pan with sauce. Stir to coat noodles with sauce. Transfer to large serving platter.
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nutrition data
582 calories, 9 grams fat, 91 grams carbohydrates, 35 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
January 22, 2012
This is ok but it's got too much orange in it and isn't spicy at all. I added crushed red pepper.
April 26, 2011
I use chicken thighs but that's the only diff when I cook this. It's fantastic!
April 9, 2011
I like this better than most restaurant orange chicken. It's really one of my favorite asian dishes.
February 8, 2010
Fresh ingredients make all the difference with this recipe. It's so easy to prepare and is a lovely meal. Even my picky kids eat it (and request it!). I make it a couple times a month at least. If you can't find lo mein noodles use fettucine or spaghetti pasta (or rice noodles). Don't omit the oyster sauce as that really gives it contrasting depth with the orange juice flavor.
January 11, 2010
Cooking the chicken in batches is key for getting the good crispy orange chicken texture that you get at a good Chinese restaurant! Thanks for the good recipe!!
September 12, 2009
No more take out for me, this is DA BOMB!
April 17, 2009
VERY GOOD!!!
July 21, 2008
I couldn't get chili garlic sauce so I had to leave it out but this really tasted good. Can anyone recommend a substitute for the chili garlic sauce? My store doesn't have many chinese foods.