Orange Chicken Lo Mein


  • 2   oranges
  • 3/4 cup water
  • 1/2 cup sugar
  • 1/2 cup white 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® Adjustable Grater to measure 1 tbsp. Juice both oranges to measure ½ 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, salt and black pepper in Classic Batter Bowl. Add chicken; stir to coat. Combine flour and cornstarch in Stainless (6-qt./6-L) Mixing 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 andkeep 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.


  • 6  servings

Nutrients per serving:

Calories 480, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 100 mg, Carbohydrate 62 g, Protein 34 g, Sodium 1050 mg, Fiber 5 g

U.S. Diabetic exchanges per serving:

 4 starch, 3 low-fat meat (4 carb)

Cook's Tips:

If desired, 2 tsp grated fresh gingerroot, ¾ tsp salt, 1 pressed garlic clove and ¼ tsp ground cayenne pepper can be substituted for the Asian Seasoning Mix.

Related Recipes