Orange Chicken Lo Mein
So I hosted a Pampered Chef party at my house, second for the year. I spotted something yummy in the catalog and decided I had to make it for my party. I have tweaked it a bit by adding more chicken and more garlic. I didn’t get a lot of pictures as I was cooking, chatting and drinking all at the same time. From start to finish it took about 40-45 min to get it done. Not too bad!
The chicken in the dish was great, I wanted to make more just to eat the chicken!! I think I am going to make chicken the way this dish calls for and add it to other dishes, it just added something special to the dish I thought. I will probably make this again and may tweak a few other things when I have time, like adding more cabbage and veggies.
Orange Chicken Lo Mein
2 oranges – for 1Tbsp zest and 1/2 cup juice
3/4 cup water
1/2 cup sugar
1/2 cup white vinegar
1/4 cup soy sauce
2 Tbsp Asian Seasoning Mix (see note below to make your own)
2 lbs boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/2 cup flour
1/4 cup cornstarch
3 Tbsp veg. oil
3-5 garlic cloves, pressed
2 pkg (3 oz each) ramen noodles, any flavor, split into halves
1 bag (12-16 oz) frozen stir-fry veggie blend (e.g. broccoli, carrots & peapods) thawed
3 cups thinly sliced green cabbage
Combine Orange zest, juice, water, sugar, vinegar, soy sauce & seasoning mix in Small Bowl; whisk well. Set aside.
Cut chicken into 1-inch pieces. Combine eggs, salt & black pepper in a Bowl. Add chicken stir to coat. Combine flour & cornstarch in another Bowl. Add chicken mixture and toss to coat. Heat oil in 12-inch skillet over medium-high heat for a couple min until it’s nice and hot. Remove chicken from flour mixture, shaking off excess, and place into Skillet. Cook 8-10 minutes or until chicken is golden brown and the center are no longer pink. Stir occasionally. Remove chicken from Skillet and set aside.
Add pressed garlic to the hot skillet. Cook 30-60 seconds until fragrant. Add ramen noodles (minus flavor packets) & orange mixture to skillet. Cover and bring to a simmer, cook 3-4 minutes or until noodles are softened. Add stir-fry blend & cabbage, stir. Cook 3-4 minutes or until vegetables are hot & cabbage is crisp tender. Add chicken to skillet, mix well to coat chicken.
Asian Seasoning: Instead of using store bought mix the following together; 2 tsp grated fresh gingerroot, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper.