- 4
- 30 mins
- 50 mins
Ingredients
- 1 lb. boneless skinless chicken breasts, sliced
- 1 cup frozen Orange, Pineapple, Apple juice concentrate, thawed, plus 1/4 cup, thawed
- 3 Tbls. cornstarch
- 2 teaspoons chili garlic sauce
- 1 Tbls. grated ginger
- 8 oz. lo mein noodles
- 1/2 cup chicken stock
- 1/2 cup prepared oyster sauce
- 2 Tbls. peanut oil, divided
- 1/2 red pepper, thinly sliced
- 1/4 pound snowpeas, cleaned
- 4 ounces button mushrooms, sliced
- 1 bunch green onions, sliced
Preparation
Step 1
1. In a bowl, toss chicken with 1 cup juice concentrate, cornstarch, chili garlic sauce, and gineger. Cover and refrigerate for 1 hour.
2. Cook the noodles according to pkg. directions. Drain and hold in a bowl of cold water.
3. Rmove chicken from refrigerator and drain into a colander; discard marinade.
4. In a large skillet, combine chicken stock, remaining 1/4 cup juice concentrate, and oyster sauce. Cook sauce over medium-high heat until liquids reduce ans auce is thick, about 5-10 minutes.
5. 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 form the heat and set aside.
6. 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 form pan and repeat with the remaining 2 portions.
7. Add all of the cooked chicken and sauteed vegetables to the skillet with the wauce and toss to combine.
8. Drain noodles and then add to pan with sauce. Stir to coat noodles with sauce. Transfer to a large serving platter.