Spicy
Recipe courtesy Juan
Carlos Cruz
1 pound boneless
skinless chicken breasts, sliced
1 cup frozen orange
juice concentrate, thawed, plus 1/4 cup, thawed
3 tablespoons
cornstarch
2 teaspoons chili
garlic sauce
1 tablespoon grated
ginger
8 ounces lo mein noodles
1/2 cup chicken stock
1/3 cup prepared
oyster sauce
2 tablespoons peanut
oil, divided
1/2 red pepper,
thinly sliced
1/4 pound snowpeas, cleaned
4 ounces button
mushrooms, sliced
1 bunch green onions,
sliced
In a bowl or baking
dish, toss chicken with 1 cup orange juice concentrate, cornstarch, chili
garlic sauce, and ginger. Cover and refrigerate for 1 hour.
Cook the noodles
according to package directions. Drain and 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
thick, about 5 to 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 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 from pan and repeat with the remaining 2 portions.
Add all of the cooked
chicken and sauteed vegetables to the skillet with
the sauce and toss to combine.
Drain noodles and
then add to pan with sauce. Stir to coat noodles with sauce. Transfer to a
large serving platter.
Nutritional Analysis
per 8 Appetizer Servings:
Calories: 273
Total Fat: 6 grams
Saturated Fat: 1 gram
Carbohydrates: 37
grams
Fiber: 2 grams
Nutritional Analysis
per 4 Main Course Servings:
Calories: 546
Total Fat: 11 grams
Saturated Fat: 2
grams
Carbohydrates: 74
grams
Fiber: 4 grams