Orange-Ginger Chicken Lo Mein

Yield: 6 servings (serving size: 1 1/3 cups chicken mixture and 2 teaspoons peanuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 18%
  • Fat: 6.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2.5g
  • Protein: 23.2g
  • Carbohydrate: 47.8g
  • Fiber: 6.9g
  • Cholesterol: 33mg
  • Iron: 2.6mg
  • Sodium: 490mg
  • Calcium: 64mg


  • 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


  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.
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