Orange Chicken Lo Mein Recipes

ORANGE CHICKEN LO MEIN

Steps:

• Zest one orange using Microplane® Adjustable Grater to measure 1 tbsp. Juice both oranges to measure ½ cup. Combine zest, juice, water, sugar, vinegar, soy sauce and seasoning mix in Small Batter Bowl; whisk well. Set aside.Cut chicken into 1-in. pieces. Combine egg, salt and black pepper in Classic Batter Bowl. Add chicken; stir to coat. Combine flour and cornstarch in Stainless (6-qt./6-L) Mixing Bowl. Add chicken mixture; toss to coat. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Remove chicken from flour mixture, shaking off excess, and place into Skillet. Cook 8-10 minutes or until chicken is golden brown and centers are no longer pink, stirring occasionally. Remove chicken from Skillet; set aside andkeep warm.Add pressed garlic to Skillet. Cook 30-60 seconds or until fragrant. Omitting seasoning packet, add ramen noodles and orange mixture to Skillet. Cover; bring to a simmer and cook 3-4 minutes or until noodles are softened. Add stir-fry blend and cabbage; cook 3-4 minutes or until vegetables are hot and cabbage is crisp-tender. Add chicken to Skillet; mix well to coat chicken.

PAMPERED CHEF ORANGE CHICKEN LO MEIN

Steps:

• Zest 2 oranges using to measure 1 tablespoons
• Juice both oranges to measure 1/2 cup.
• Combine zest, juice, water, sugar, vinegar, soy sauce & seasoning mix in Small Batter Bowl; whisk well. Set aside.
• Cut chicken into 1-inch pieces.
• Combine egg, salt & black pepper in Classic Batter Bowl. Add chicken; stir to coat.
• Combine flour & cornstarch in large bowl. Add chicken mixture; toss to coat.
• Heat oil in 12-inch skillet over medium-high heat 1-3 minutes or until simmering.
• Remove chicken from flour mixture, shaking off excess, and place into Skillet. Cook 8-10 minutes or until chicken is golden brown and centers are no longer pink, stirring occasionally. Remove chicken from Skillet; set aside & keep warm.
• Add pressed garlic to skillet. Cook 30-60 seconds until fragrant.
• Omitting seasoning packets, add ramen noodles & orange mixture to skillet. Cover; bring to a simmer and cook 3-4 minutes or until noodles are softened.
• Add stir-fry blend & cabbage; cook 3-4 minutes or until vegetables are hot & cabbage is crisp tender.
• Add chick to skillet; mix well to coat chicken.
• Cooks tip: If desired, 2 tsp grated fresh gingerroot, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper can be substituted for the Asian Seasoning Mix.

SPICY ORANGE CHICKEN LO MEIN

Steps:

• If you are serving other foods or eating it as an appetizer, this dish serves 8 people. If you are eating this as a main dish, this dish serves 4 people.
• In a bowl or baking dish, toss chicken with 1 cup orange juice concentrate, cornstarch, chili garlic sauce, and ginger. Cover and refrigerate for 1 hour. Cook the noodles according to package directions. Drain and hold in a bowl of cold water. Remove chicken from refrigerator and drain into a colander; discard marinade. In a large skillet, combine chicken stock, remaining 1/4 cup orange juice concentrate, and oyster sauce. Cook sauce over medium-high heat until liquids reduce and sauce is thick, about 5 to 10 minutes. While sauce is reducing, heat 1 tablespoon oil in a large skillet over high heat. Add red pepper, peas, mushrooms, and green onions. Saute until tender yet still crisp. Remove from the heat and set aside. Heat a non-stick wok or large skillet over high heat. Add remaining 1 tablespoon oil to the pan and heat. Carefully drop 1/3 of the chicken into the wok and stir-fry so that all sides of the chicken get crispy. When the first 1/3 is fully cooked through, remove from pan and repeat with the remaining 2 portions. Add all of the cooked chicken and sauteed vegetables to the skillet with the sauce and toss to combine. Drain noodles and then add to pan with sauce. Stir to coat noodles with sauce. Transfer to a large serving platter.
• Nutritional Analysis per 8 Appetizer Servings: Calories: 273 Total Fat: 6 grams Saturated Fat: 1 gram Carbohydrates: 37 grams Fiber: 2 grams
• Nutritional Analysis per 4 Main Course Servings: Calories: 546 Total Fat: 11 grams Saturated Fat: 2 grams Carbohydrates: 74 grams Fiber: 4 grams