This meal is super quick and easy to make on your busiest of week nights. The whole dish can be tossed together in about a half hour and on the table ready to eat. When I think about my favorite take out place that serves stir fry, I know that they can’t get me a meal in that much time. It’s also really affordable, and chances are, you have pretty much everything you are going to need already in your kitchen. My husband really likes this and usually takes the leftovers to work with him the next day.
Check out what they are saying about this recipe over at Group Recipes:
“A stir fry overloaded with ingredients: chicken, chow mein noodles, bean sprouts and more. All mixed in a zesty orange sauce. Delicious!”
This is great for even picky eaters… feel free to leave out the bean sprouts and you won’t have anyone walking away from the table hungry.
Ingredients
4 chicken breast halves, skinless and boneless, cubed
1 (6 oz) package crispy Chow-Mein noodles
1 tbsp grated orange zest
1 cup orange juice
1 tbsp Domino brown sugar
2 tbsp Gold Medal all-purpose flour
1/4 cup La Choy soy sauce
3 garlic cloves, chopped
3 tbsp vegetable oil
1 tsp salt
1 cup bean sprouts (optional)
Instructions
Combine the orange zest, orange juice, brown sugar, soy sauce, garlic, and salt in a small bowl. Mix thoroughly.
In a large skillet, or wok, heat the oil over a medium high heat. When it starts to bubble, add the chicken. Saute until completely cooked (no longer pink inside), around 7-10 minutes.
Add the orange sauce mixture to the chicken; cook until sauce the starts to bubble. Next, add the flour, slowly, to thicken the sauce to your desired consistency. Add the bean sprouts and cook for another minute. Finally, serve hot over chow mein noodles.
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Quick Tip: Serve over rice for a complete meal.
Thanks again to Group Recipes for this tasty recipe.
