Hormel Foods Recipes

Ingredients

• 3 tablespoons House of Tsang® Wok Oil, divided
• 1 (17-ounce) package lemon-pepper chicken breasts, cut into thin strips
• 2 cups sliced bok choy
• 1 1/2 cups (1- to 1 1/2-inch) pieces fresh asparagus
• 1 cup sugar-snap peas, diagonally sliced in half
• 1/4 cup House of Tsang® Classic Stir Fry Sauce
• 1 teaspoon chicken-flavor bouillon granules dissolved in 1/4 cup hot water
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons House of Tsang® Low Sodium Soy Sauce
• 8 ounces lo mein noodles, cooked and drained
• 1 (11-ounce) can mandarin oranges, drained

Directions

1. In wok or large skillet, heat 2 tablespoons oil. Add chicken; stir-fry 3 minutes or until chicken is no longer pink. Remove from wok.
2. Add remaining 1 tablespoon oil, the bok choy, asparagus and peas to wok. Stir-fry 3 to 4 minutes or until asparagus is crisply-tender.
3. In small bowl, whisk together stir-fry sauce, broth, orange juice concentrate and soy sauce.
4. Add lo mein noodles and broth mixture to wok; cook and stir 2 to 3 minutes or until noodles are coated with sauce and heated thoroughly. Remove from heat; gently stir in mandarin oranges.