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Categories:
low-salt chicken broth orange juice concentrate soy sauce cornstarch brown sugar garlic ground ginger salt red pepper water noodles vegetable oil vegetables chicken breasts green onions peanuts
Viewed: 34 - Published at: 6 years agoIngredients
- 1/2 cup low-salt chicken broth
- 1/4 cup thawed orange juice concentrate, undiluted
- 1/4 cup low-sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon bottled minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 6 cups water
- 1 (8-ounce) package Chinese-style noodles
- 1 tablespoon vegetable oil
- 1 (16-ounce) package fresh stir-fry vegetables (not frozen)
- 3/4 pound skinned, boned chicken breasts, cut into strips
- 1 cup diagonally sliced green onions
- 1/4 cup chopped unsalted, dry-roasted peanuts
Method
- Combine first 9 ingredients in a small bowl; stir well with a whisk. Set aside.
- Bring water to a boil in a large saucepan. Add noodles; cook 3 minutes. Drain and set aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Add vegetables; stir-fry 2 minutes. Add chicken and green onions; stir-fry 3 minutes or until chicken is done. Add broth mixture; cook 1 minute or until thick, stirring constantly.
- Combine chicken mixture and noodles in a large bowl, and toss well. Spoon onto plates, and sprinkle with peanuts.
