Orange Chicken & Vegetable Lo Mein

 

1.5 lb. chicken breast, cubed

2 T. cornstarch or tapioca starch

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. black pepper

1 T. avocado oil

1/3 C. fresh orange juice

1 T. orange zest

3 T. low‑sodium soy sauce

2 T. honey

1 T. tomato paste

1 tsp. sesame oil

1 tsp. minced garlic

1/2 tsp. ground ginger

6 oz. whole‑wheat spaghetti or lo mein noodles

2 C. broccoli florets

1 red bell pepper, thinly sliced

1 C. shredded cabbage or coleslaw mix

1/2 C. sliced onion

1 T. avocado oil

2 T. low‑sodium soy sauce

1 tsp. sesame oil

1 T. sesame seeds

 

Cook the noodles according to package directions. During the last 3 minutes of boiling, add the broccoli to blanch it. Drain and rinse with cold water. Whisk together the orange juice, orange zest, soy sauce, honey, tomato paste, sesame oil, garlic, and ginger to make the sauce. Toss the cubed chicken with cornstarch, garlic powder, salt, and pepper. Heat 1 T. avocado oil in a skillet over medium‑high heat and cook the chicken until browned and cooked through. Pour the orange sauce over the chicken, reduce heat, and simmer a few minutes until thickened. Remove chicken from the skillet. Add the remaining 1 T. avocado oil to the skillet and sauté the onion, bell pepper, and cabbage until tender. Add the cooked noodles, soy sauce, and sesame oil. Toss until heated through. Assemble by dividing the noodles, chicken, and broccoli into four servings. Sprinkle sesame seeds over the chicken.