Ingredients
| 3 | tablespoons HOUSE OF TSANG® Stir-Fry Oil, divided |
| 1 | (17-ounce) package lemon-pepper chicken breasts, cut into thin strips |
| 2 | cups sliced bok choy |
| 1½ | cups (1- to 1 ½-inch) pieces fresh asparagus |
| 1 | cup sugar-snap peas, diagonally sliced in half |
| ⅓ | cup HOUSE OF TSANG® Classic Stir Fry Sauce |
| 1 | teaspoon chicken-flavor bouillon granules dissolved in 1/4 cup hot water |
| 2 | tablespoons frozen orange juice concentrate, thawed |
| 2 | tablespoons soy sauce |
| 8 | ounces lo mein noodles, cooked and drained |
| 1 | (11-ounce) can mandarin oranges, drained |
Directions
In wok or large 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, the bok choy, asparagus and peas to wok. Stir-fry 3 to 4 minutes or until asparagus is crisp and 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; 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.