Citrus Chicken Lo Mein is a delightful stir-fry dish that combines lemon-pepper chicken, fresh vegetables, and mandarin oranges. Classic stir-fry sauce, HERB-OX® Chicken Granulated Bouillon, a touch of orange juice concentrate, and soy sauce, create a zesty and slightly sweet sauce. Tossed with lo mein noodles, it’s a filling and vibrant meal.
Ingredients
| 3 | tablespoons HOUSE OF TSANG® Wok Oil, divided |
| 1 | (17-ounce) package lemon-pepper chicken breasts, cut into thin strips |
| 2 | cups sliced bok choy |
| 1½ | (1- to 1 1/2-inch) pieces fresh asparagus |
| 1 | cup sugar-snap peas, diagonally sliced in half |
| ¼ | HOUSE OF TSANG® Classic Stir-Fry Sauce |
| 1 | teaspoon HERB-OX® Chicken Granulated Bouillon |
| 2 | tablespoons frozen orange juice concentrate, thawed |
| 2 | tablespoons HOUSE OF TSANG® Low Sodium Soy Sauce |
| 8 | ounces lo mein noodles, cooked and drained |
| 1 | (11-ounce) can Mandarin oranges, drained |
Directions
In wok or skillet, heat 2 tablespoons oil. Add chicken; stir-fry 3 minutes or until chicken is no longer pink. Remove from wok.
Add remaining 1 tablespoon oil, bok choy, asparagus and peas to wok or skillet. Stir-fry 3 to 4 minutes or until asparagus is crisply tender.
In small bowl, whisk together stir-fry sauce, broth, orange juice concentrate and soy sauce.
Add lo mein noodles and broth mixture to wok or skillet; cook and stir 2 to 3 minutes or until noodles are coated with sauce and heated thoroughly. Remove from heat; gently stir in mandarin oranges.