Orange Chicken Lo Mein

Thank you Pampered Chef!

I saw a commercial for P.F. Changs and decided I needed to get this recipe up. It is amazing! And really not as hard as you might think.

Ingredients:
2 oranges
3/4 cup water
1/2 cup sugar
1/2 cup vinegar
1/4 cup soy sauce
2 TBSP Asian Seasoning Mix
1 1/2 lbs boneless, skinless chicken breasts
1 egg
1/2 tsp each salt and coarsely ground black pepper
1/2 cup all-purpose flour
1/4 cup cornstarch
3 TBSP vegetable oil
3 garlic cloves, pressed
2 pkg (3 oz each) ramen noodles, any flavor, split into halves
1 bag (12-16 oz) frozen stir-fry vegetable blend such as broccoli, carrots and pea pods, thawed
3 cups thinly sliced green cabbage

1. Zest one orange using microplane to measure 1 TBSP. Juice both oranges to measure 1/2 cup. Combine zest, juice water, sugar, vinegar, soy sauce and seasoning mix in small batter bowl; whisk well. set aside.

2. Cut chicken into 1-in. pieces. combine egg, sale and black pepper in classic batter bowl. Add chicken; stir to coat. Combine flour and cornstarch in large colander 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 and keep warm.

3. 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.

yield: 6 servings

I’ve never added the cabbage, but I’m sure it’s delicious! I’ve also tried making it without coating the chicken. It was still good, but taking the extra time to coat really adds to it.