Crunchy Mandarin Orange Chicken

Yield: 5 portions as part of a multi-course meal

 

1 lb. *Wing Hing Egg Noodles, cooked

2 Tbsp. Vegetable Oil

2 lb. Chicken breast, about 2x1x1/8 inch thick

2 cups Broccoli florets

3 cups Red Bell Pepper Strips

1 ¼ cup Cantonese Orange Noodle Sauce

2 ½ cups Wing Hing Crispy Noodles

½ cup Chopped Scallions

¼ cup Chopped Cilantro

2 cups Orange segments or Mandarin Oranges

½ cup Cilantro Leaves

 

*Alternative:

Wing Hing Small or Large Noodles in place of Egg Noodles

Wing Hing Wonton Strips or Chow Mein Noodles in place of Crispy Noodles

 

1. Heat deep-fryer to 350° F, toss Wing Hing Noodles in bowl to loosen them up and make them tangled. Deep fry a large “nest” of noodles until golden brown, drain on absorbent paper.

2. Heat wok or large sauté pan over high heat, add oil and stir-fry chicken until 75% cooked.

3. Stir-fry broccoli until it brightens in color, add bell peppers and cook for 15 seconds.

4. Mix in the noodle sauce, scallions and chopped cilantro toss to incorporate.

5. Arrange noodle nest on platter, pour stir fry on top, making sure to leave some of nest uncoated and crunchy.

6. Garnish with cilantro leaves.

 

Serving Suggestions:

Substitute beef, chicken, shrimp or firm tofu.