Orange Chicken Lo Mein
Juan Carlos Cruz, Food Network
1 lb chicken, cut into bite sized pieces
1 cup frozen orange juice concentrate, thawed, plus 1/4 cup, thawed
3 T cornstarch
2 t chili garlic sauce
1 T grated ginger
8 ounces lo mein noodles (or spaghetti)
1/2 cup chicken stock
1/3 cup prepared oyster sauce
2 T peanut oil, divided
1/2 red pepper thinly sliced or chopped
1/4 lb snow peas
4 ounces button mushrooms, sliced
1 bunch green onions, sliced
In a bowl, toss chicken with 1 cup orange juice concentrate, cornstarch, chili garlic sauce, and ginger. Cover and refrigerate for 1 hour.
Cook the noodles and drain, 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 think, about 5-10 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 T of oil and heat. Carefully drop 1/3 of the chicken into the wok and stir-fry so that all sides of the chicken are crispy. When the first 1/3 is fully cooked, remove from pan and repeat with the remaining two portions.
Add all the cooked chicken and sauteed vegetables to the skillet with the sauce and toss to combine.
Drain the noodles and then add to pan with sauce. Stir to coat noodles with sauce. Transfer to a large serving platter.
