Citrus Chicken Chow Mein

Asian flavors started to intrigue me a few years ago and I started dabbling in the kitchen in a mission to fulfill my cravings without having to order take out.   I started out by purchasing the ready made Asian starter sauces and slowly started building recipes from there.  As I became more comfortable with the flavor profile I wanted to create, I ditched the store sauces and now do it easily from scratch. and love every minute of it! This particular version of chow mein stemmed from my citrus drawer in the refrigerator overflowing with oranges and lemons.  With this recipe, there is ALWAYS leftovers because everyone knows Chow Mein the next day is so yummy!

Ingredients
3 Oranges (Juiced)
2 Lemons (Juiced)
Zest from 1 Orange
1/2 Cup Low Sodium Soy Sauce
1/4 Cup Chicken Broth
1/2 Cup Orange Juice
2 Tablespoons Brown Sugar
2 Garlic Cloves (Pressed)
1 Teaspoon Fresh Garlic (Grated Finely)
3 Tablespoons Sweet Chili Sauce
1 Teaspoon Sriracha Hot Chili Sauce
1 1/2 Teaspoons Corn Starch
2 1/2 Tablespoons Sesame Seeds
1 12 oz Oriental Style Noodle Pasta
1 Bunch Green Onion
1 Red Pepper
20 Baby Carrots
5 Large Mushrooms
20 Snow Peas
3 Chicken Breasts (boneless/skinless)
Olive Oil
Canola Oil
Salt and Pepper (to taste)

Preparation

1. In bowl, combine citrus juices, zest, soy sauce, brown sugar, garlic, ginger, sweet and hot chili sauce, orange juice and corn starch.  Whisk thoroughly.
2. Bring 1 quart water to boil, add a few drops of olive oil to water (5-7).  Add oriental pasta to water and cook until al dente.  Drain water and lightly toss the pasta with oil and set aside in covered bowl.
3. Chop green onion (I only use the greens, I prefer the flavor in this dish).  But then I store the remaining part of the onion for use in another dish. 
4. Now you are ready to cut the vegetables.  Keep in mind the goal when cutting the vegetables is to make them all about the same size to ensure eveness in cooking. Wash all the vegetables thoroughly.  
5. Deseed Red Pepper and cut into 1/2 inch sections
6. Cut each carrot into quarters
7. De-stem Mushroom and cut into 1/8's.
8. Cut Snow Peas in 1/2
9. Clean Chicken, and cut into thin slices and then into bite-sized pieces
10. In large saute pan or wok, heat 2 1/2 Tablespoons Canola Oil over medium-high heat.  Distribute oil to cover bottom on pan.  Once hot, add chicken (if it doesn't sizzle, the pan isn't ready), season with salt and pepper.  Saute until thoroughly cooked.
11. Turn to medium heat.  Add  1/4 Cup Chicken Broth, Carrots and Red Pepper.   Allow to cook for 2 minutes.
12.  Turn to medium-high heat.  Add mushrooms and citrus sauce,  and allow to thicken (approximately 3-5 minutes)
13. Turn to medium low heat, add snow peas and allow to simmer for 2 minutes
14. Add oriental pasta, green onions and sesame seeds.  Toss to combine all ingredients.
15. Serve!