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Orange-Ginger Chicken Lo Mein

Yield

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

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