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Citrus Chicken Lo Mein is a delightful stir-fry dish that combines lemon-pepper chicken, fresh vegetables, and mandarin oranges. Classic stir-fry sauce, HERB-OX® Chicken Granulated Bouillon, a touch of orange juice concentrate, and soy sauce, create a zesty and slightly sweet sauce. Tossed with lo mein noodles, it’s a filling and vibrant meal.

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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
1½ (1- to 1 1/2-inch) pieces fresh asparagus
1 cup sugar-snap peas, diagonally sliced in half
¼ HOUSE OF TSANG® Classic Stir-Fry Sauce
1 teaspoon HERB-OX® Chicken Granulated Bouillon
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


  1. In wok or 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, bok choy, asparagus and peas to wok or skillet. 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 or skillet; 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.