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3 tablespoons HOUSE OF TSANG® Stir-Fry Oil, divided
1 (17-ounce) package lemon-pepper chicken breasts, cut into thin strips
2 cups sliced bok choy
1½ cups (1- to 1 ½-inch) pieces fresh asparagus
1 cup sugar-snap peas, diagonally sliced in half
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 soy sauce
8 ounces lo mein noodles, cooked and drained
1 (11-ounce) can mandarin oranges, drained


  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. Add remaining 1 tablespoon oil, the bok choy, asparagus and peas to wok. Stir-fry 3 to 4 minutes or until asparagus is crisp and tender.

  2. In small bowl, whisk together stir-fry sauce, broth, orange juice concentrate and soy sauce.

  3. 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.