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Ingredients
- # 4 ounces spaghetti or fettuccine
- # 1/2 cup frozen defatted chicken stock , thawed
- # 1/4 cup reduced-sodium soy sauce
- # 2 tablespoons packed brown sugar
- # 2 tablespoons frozen orange juice concentrate, thawed
- # 3 cloves garlic, minced
- # 1 tablespoon grated fresh ginger
- # 1 sweet red pepper, diced
- # 1 small onion, diced
- # 8 ounces chicken breasts, skinned, boned, and cut into strips
- # 1/2 cup snow peas, cut in thirds diagonally
- # 2 scallions, thinly sliced
Details
Servings 4
Preparation
Step 1
Average Rating:
4.5 / 5, 17 votes
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Chinese Chicken and Noodles
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Instead of ordering takeout at your local Chinese restaurant, whip up this easy noodle dish and save $3 a serving. If you make a double recipe, the extra lo mein keeps for up to 3 months in the freezer.
Ingredients
Serves: Prep: 10min|Cook: 33min |Total: 43min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
* 4 ounces spaghetti or fettuccine
* 1/2 cup frozen defatted chicken stock , thawed
* 1/4 cup reduced-sodium soy sauce
* 2 tablespoons packed brown sugar
* 2 tablespoons frozen orange juice concentrate, thawed
* 3 cloves garlic, minced
* 1 tablespoon grated fresh ginger
* 1 sweet red pepper, diced
* 1 small onion, diced
* 8 ounces chicken breasts, skinned, boned, and cut into strips
* 1/2 cup snow peas, cut in thirds diagonally
* 2 scallions, thinly sliced
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Directions
1.
Cook the spaghetti or fettuccine in a large pot of boiling water according to the package directions. Drain well.
2.
In a medium bowl, combine the stock, soy sauce, brown sugar, and orange juice concentrate. Mix well.
3.
Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the garlic and ginger. Cook, stirring, for 2 minutes, or until fragrant. Add the peppers and onions. Cook, stirring, for 5 minutes, or until the onions are soft but not browned.
4.
Add the chicken. Cook, stirring, for 3 to 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip.
5.
Add the snow peas, pasta, and the stock mixture. Cook, stirring occasionally, for 1 minute, or until the sauce thickens. Sprinkle with the scallions.
Recipe Notes
To freeze, pack the cooled lo mein in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Place in a 10" no-stick skillet. Cover and cook for 15 minutes, or until hot.
Nutritional Facts per serving
CALORIES 251.7 CAL
FAT 1.7 G
SATURATED FAT 0.4 G
CHOLESTEROL 33.8 MG
SODIUM 621.7 MG
CARBOHYDRATES 39.2 G
TOTAL SUGARS 13.6 G
DIETARY FIBER 2.5 G
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