Orange-Ginger Chicken Lo Mein



6 servings (serving size: 1 1/3 cups chicken mixture and 2 teaspoons peanuts)

Recipe from

Cooking Light

Nutritional Information

Calories 345
Caloriesfromfat 18 %
Fat 6.9 g
Satfat 1.1 g
Monofat 2.4 g
Polyfat 2.5 g
Protein 23.2 g
Carbohydrate 47.8 g
Fiber 6.9 g
Cholesterol 33 mg
Iron 2.6 mg
Sodium 490 mg
Calcium 64 mg


1/2 cup low-salt chicken broth
1/4 cup thawed orange juice concentrate, undiluted
1/4 cup low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon bottled minced garlic
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
6 cups water
1 (8-ounce) package Chinese-style noodles
1 tablespoon vegetable oil
1 (16-ounce) package fresh stir-fry vegetables (not frozen)
3/4 pound skinned, boned chicken breasts, cut into strips
1 cup diagonally sliced green onions
1/4 cup chopped unsalted, dry-roasted peanuts


Combine first 9 ingredients in a small bowl; stir well with a whisk. Set aside.

Bring water to a boil in a large saucepan. Add noodles; cook 3 minutes. Drain and set aside.

Heat oil in a large nonstick skillet or wok over medium-high heat. Add vegetables; stir-fry 2 minutes. Add chicken and green onions; stir-fry 3 minutes or until chicken is done. Add broth mixture; cook 1 minute or until thick, stirring constantly.

Combine chicken mixture and noodles in a large bowl, and toss well. Spoon onto plates, and sprinkle with peanuts.

January 1997
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