Spicy Orange Chicken Lo Mein
Recipe based on a Food Network Recipe by Juan Carlos Cruz
1 pound boneless skinless chicken breasts, sliced
1 cup frozen orange juice concentrate, thawed, plus 1/4 cup, thawed
3 tablespoons cornstarch
2 teaspoons chili garlic sauce
2 tsp. dry chinese ginger
8 ounces linguini, cooked al dente
1/2 cup chicken stock
1/3 cup prepared oyster sauce
1/2 red pepper, thinly sliced
6 oz. snow peas, ends trimmed and sliced into 1/4" thick pieces
1 small bunch bok choy, sliced
1 small onion, chunked
1/2 cup carrot slices
red pepper flakes
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.
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. Transfer to bowl. Wipe out skillet, heat 1 tablespoon oil over high heat. Add red pepper, peas, bok choy, carrots and onions. Saute until tender yet still crisp. Remove from the heat and set aside.
Heat a non-stick large skillet over high heat. Add remaining 1 tablespoon oil to the pan and heat. Carefully drop 1/2 of the chicken into the wok and stir-fry so that all sides of the chicken get crispy. When the first 1/2 is fully cooked through, remove from pan and repeat with the remaining portion.
Toss the cooked chicken and sauteed vegetables with the sauce to combine.
Drain noodles and then add to chicken, vegetables and sauce. Stir to coat noodles with sauce. Transfer to a large serving platter. Sprinkle w/red pepper flakes.