25 days of cooking : ) Starts today ! Dec 1st

Orange Chicken Lo Mein

2 oranges

¾ cup water
...
½ cup sugar

½ cup white vinegar

¼ cup soy sauce

2 tablespoons Asian Seasoning Mix

1 ½ lbs boneless, skinless chicken breast

1 egg

½ teaspoon salt and coarsely ground black pepper

½ cup all-purpose flour

¼ cup corn starch

3 tablespoons vegetable oil

3 garlic cloves, pressed

2 pkg (3 oz each) ramen noodles, any flavor, split into halves

1 bag (12-16oz) frozen stir fry vegetables (ie. broccoli, carrots, and pea pods), thawed

3 cups thinly sliced green cabbage

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 in Small Batter Bowl; whisk well. Set aside.

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 large Bowl. Add chicken mixture; toss to coat. Heat oil in 12-in Skillet over medium-high heat1-3 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 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; cook3-4 minutes or until vegetables are hot and cabbage is crisp-tender. Add chicken to Skillet; mix well to coat chicken.

*Cook’s Tip: If desired, 2 tsp grated fresh ginger root, ¾ tsp salt, 1 pressed garlic clove and ¼ tsp ground cayenne pepper can be substituted for the Asian Seasoning mix.