The Peppered Pantry Vegetable Lo Mein and Orange Chicken
First, whisk together soy sauce, sesame oil, brown sugar, Chinese cooking wine, oyster sauce, garlic, ginger, and cornstarch. Set it aside for a few minutes. Now add a little olive oil to a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook until lightly browned.
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Additionally, marinating the chicken brings out the flavor and ensures that the chicken stays juicy. You can use a combination of soy sauce, rice wine vinegar, and cornstarch to marinate your chicken before cooking. Understanding the Ingredients . To make a perfect lo mein, the noodles' texture plays a crucial role.
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Zest one orange to measure 1 tbsp. Juice both oranges to measure ½ cup. In a medium bowl, whisk together zest, juice, water, sugar, vinegar, soy sauce, ginger, salt, garlic, and cayenne pepper mixture. Set aside. In a large bowl, combine egg, salt, and black pepper. Add chicken; stir to coat. In a small bowl, combine flour and cornstarch.
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Heat 2 tablespoons of olive oil in a skillet over medium-high heat for a few minutes. Once the pan is HOT, add half of the chicken to the skillet and ensure each piece isn't crowded so it browns better. Cook for 4 minutes and then flip and cook another 3-4 minutes or so using cooking tongs.
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Sear the chicken and set aside. Deglaze the pan with white wine (or chicken broth). Sauté the vegetables and boil the lo mein. Add the sauce. Bring to a boil, reduce heat to low, add the cooked lo mein. Add the chicken back and toss to combine. Heat through for 1-2 minutes. Garnish with toppings of choice and serve!
The Peppered Pantry Vegetable Lo Mein and Orange Chicken
Whisk together the sauce then set it aside. Add the vegetable oil to a large skillet set over medium-high heat. Once the oil is hot, add the chicken and cook, stirring occasionally, for 4 minutes. Add the garlic and cook, stirring frequently, for 2 minutes. Add the broccoli and cook, stirring frequently, until the broccoli is tender, about 4.
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Stir fry. Heat a large skillet over MED HIGH heat with 1 Tbsp of the vegetable oil. Once hot, add chicken and cook for 3-4 minutes, stirring occasionally, until cooked through. Add garlic and ginger and cook 30 seconds to 1 minute, stirring very often so they don't burn. Remove chicken mixture to a plate and set aside.
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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. Meanwhile, cook noodles according to package directions. Drain and hold in bowl of cold water. Remove chicken from refrigerator and drain into a colander. Discard marinade.
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Drain the noodles, drizzle with 1 teaspoon sesame oil, and cover to keep warm. In a small bowl, whisk together 1/3 cup reduced sodium soy sauce, 1/4 cup brown sugar, 2 tablespoons oyster sauce, 1-2 tablespoons chili sauce, and 2 teaspoons cornstarch. Set aside. Heat 3 tablespoons of sesame oil in a large skilet.
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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.
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Step 2. Bring water to a boil in a large saucepan. Add noodles; cook 3 minutes. Drain and set aside. Step 3. 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.
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Meanwhile, whisk all the sauce ingredients and a bowl. Transfer to a hot non stick skillet or frying pan and cook on low-heat, simmering until the sauce thickens up. Transfer the fried chicken to the sauce and mix to coat well. Let the sauce and chicken simmer together for 1-2 minutes and then remove from heat.
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Sauté the vegetables: In the same skillet over high heat, add ½ tbsp. of oil. Sauté the onion, mushroom, bell pepper, snow peas, and carrots together for a couple of minutes to get them a little tender. Combine the ingredients: Add in the marinade sauce and cooked noodles. Mix and cook together for a couple of minutes.
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Add the chicken pieces and cook until done. Remove with a slotted spoon and set aside. In the same pan add 2 more tablespoons of oil and add the cooked noodles. Pour in the sauce, and add the reserved vegetables, and chicken, then toss everything together over high heat until nicely browned (about 2 minutes.)
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Remove chicken from the wok. Mince the remaining 4 cloves of garlic. Add more oil to the skillet if needed, then add the garlic, ginger, and the white part of the scallions. Cook until fragrant.
The Peppered Pantry Vegetable Lo Mein and Orange Chicken
In a mixing bowl, combine the flour and cornstarch then add in the chicken mixture, toss to coat. In a large skillet or wok over medium high heat, add oil and wait till it's hot. Remove the chicken from the flour mixture shaking off excess flour then carefully place into the skillet. Cook for 8-10 minutes until the chicken is golden brown.
