Orange-Ginger Chicken Lo Mein

• 1/2 cup low-salt chicken broth
• 1/4 cup thawed orange juice concentrate, undiluted
• 1/4 cup low-sodium soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons brown sugar
• 1 tablespoon bottled minced garlic
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 6 cups water
• 1 (8-ounce) package Chinese-style noodles
• 1 tablespoon vegetable oil
• 1 (16-ounce) package fresh stir-fry vegetables (not frozen)
• 3/4 pound skinned, boned chicken breasts, cut into strips
• 1 cup diagonally sliced green onions
• 1/4 cup chopped unsalted, dry-roasted peanuts

1. Combine first 9 ingredients in a small bowl; stir well with a whisk. Set aside.
2. Bring water to a boil in a large saucepan. Add noodles; cook 3 minutes. Drain and set aside.
3. Heat oil in a large nonstick skillet or wok over medium-high heat. Add vegetables; stir-fry 2 minutes. Add chicken and green onions; stir-fry 3 minutes or until chicken is done. Add broth mixture; cook 1 minute or until thick, stirring constantly.
4. Combine chicken mixture and noodles in a large bowl, and toss well. Spoon onto plates, and sprinkle with peanuts.

lowsalt chicken broth, orange juice concentrate, soy sauce, cornstarch, brown sugar, garlic, ground ginger, salt, red pepper, water, noodles, vegetable oil, vegetables, chicken breasts, green onions, peanuts

Taken from www.myrecipes.com/recipe/orange-ginger-chicken-lo-mein (may not work)