I have so much respect for stay-at-home moms. Because sometimes, after a long and crazy weekend, it’s good to be back at work. Where things are relatively calm. And I don’t have to wipe any noses but my own or deal with over-tired kiddies. I can eat lunch without getting up 15 times to clean up apple juice, change a diaper, or get play-doh out. And I can eat whatever I want without worrying my girls will hate it. Like most kids their age, they’re discovering new foods and deciding what they like and what they’ll throw on the floor.
When I was 3, all I ever wanted to eat was ramen noodles. My mom tried to get me to eat other foods, but I wouldn’t budge. Peas? BLAH! Cheese? No way! Fruit? Puh-chah! It was ramen or nothing. Thankfully, my palate has matured slightly since then. But I still enjoy a bowl of ramen every once in awhile. Especially in dishes like this Orange Chicken Lo Mein, where the ramen noodles are paired with savory, tender, orange-kissed chicken and crisp, fresh veggies.
The best part is this recipe is an easy, 30-minute, perfect-for-a-busy-weeknight meal. And you can use any veggies you want. For an even speedier version, throw in a bag of frozen veggies instead. This is a delicious bowl of endless possibilities, my friends.
- 2 oranges
- ¾ cup water
- ½ cup sugar
- ½ cup white vinegar
- ¼ cup soy sauce
- ½ tsp ground ginger
- ¾ tsp salt
- 4 tsp minced garlic (4 cloves), divided
- ¼ tsp cayenne pepper
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 egg
- ½ tsp each salt and coarsely ground black pepper
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 4 Tbsp vegetable oil, divided
- 2 pkg (3 oz each) ramen noodles, any flavor, split into halves
- 3 cups fresh (or frozen) veggies of your choice (I chose carrots, broccoli, sugar snap peas, and red bell pepper)
- 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. Add to chicken mixture; toss to coat.
- In a large skillet, heat 3 Tbsp oil 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 and keep warm.
- Add remaining 3 tsp 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. Pour into a medium bowl and set aside.
- In same skillet over medium-high heat, add remaining 1 Tbsp oil. Allow to heat and then add veggies. Stir fry, tossing frequently, until crisp-tender. Add chicken and noodles to skillet and toss to combine.
Link Parties Linking Here:
wow what good looks certainly want to taste myself, so I do not cook and I can only recipe.
Vanessa recently posted…Ragu alla bolognese
Thanks, Vanessa! It’s a wonderful recipe. You’ll love it.