Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Chicken broth |
¼ cup | Thawed orange juice concentrate |
¼ cup | Soy sauce |
2 tablespoons | Cornstarch |
2 tablespoons | Brown sugar |
1 tablespoon | Minced garlic |
½ teaspoon | Ground ginger |
¼ teaspoon | Salt |
¼ teaspoon | Crushed red pepper |
6 cups | Water |
8 ounces | Chinese style noodles |
1 tablespoon | Oil |
1 pack | Fresh stir fry vegetables, (16 oz) |
¾ pounds | Boneless, skinless chicken, cut into strips |
1 cup | Sliced green onions |
¼ cup | Chopped dry roasted peanuts |
Combine first 9 in bowl. Boil water and add noodles. Drain and set aside.
Heat oil, add veggies and stir fry 2 minutes. Add chicken , stir fry 3 minutes or until done. Add broth mixture, cook until thick. Combine chicken mixture and noodles in large bowl - toss well. Sprinkle with peanuts. 6 servings.
Notes: .
Per serving (excluding unknown items): 4593 Calories; 218g Fat (42% calories from fat); 3g Protein; 670g Carbohydrate; 0mg Cholesterol; 787mg Sodium _____
Posted to EAT-L Digest 31 Jan 97 by Dot & Tim McChesney <jrjet@...> on Feb 1, 1997.