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If you are serving other foods or eating it as an appetizer, this dish serves 8 people.
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2
If you are eating this as a main dish, this dish serves 4 people.
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In a bowl or baking dish, toss chicken with 1 cup orange juice concentrate, cornstarch, chili garlic sauce, and ginger.
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Cover and refrigerate for 1 hour.
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5
Cook the noodles according to package directions.
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6
Drain and hold in a bowl of cold water.
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7
Remove chicken from refrigerator and drain into a colander; discard marinade.
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8
In a large skillet, combine chicken stock, remaining 1/4 cup orange juice concentrate, and oyster sauce.
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Cook sauce over medium-high heat until liquids reduce and sauce is thick, about 5 to 10 minutes.
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10
While sauce is reducing, heat 1 tablespoon oil in a large skillet over high heat.
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Add red pepper, peas, mushrooms, and green onions.
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Saute until tender yet still crisp.
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Remove from the heat and set aside.
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Heat a non-stick wok or large skillet over high heat.
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Add remaining 1 tablespoon oil to the pan and heat.
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Carefully drop 1/3 of the chicken into the wok and stir-fry so that all sides of the chicken get crispy.
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When the first 1/3 is fully cooked through, remove from pan and repeat with the remaining 2 portions.
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Add all of the cooked chicken and sauteed vegetables to the skillet with the sauce and toss to combine.
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Drain noodles and then add to pan with sauce.
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Stir to coat noodles with sauce.
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Transfer to a large serving platter.
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Calories: 273
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Total Fat: 6 grams
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24
Saturated Fat: 1 gram
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25
Carbohydrates: 37 grams
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26
Fiber: 2 grams
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27
Calories: 546
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28
Total Fat: 11 grams
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Saturated Fat: 2 grams
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30
Carbohydrates: 74 grams
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31
Fiber: 4 grams
