This was from an older issue of Cooking Light - and it's awesome!
1/2 cup chicken broth
1/4 cup thawed orange juice concentrate, undiluted
1/4 cup soy sauce
2 tbsp cornstarch
2 tbsp brown sugar
1 tbsp minced fresh garlic
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp crushed red pepper
1 8-oz pkg Chinese-style noodles*
1 tbsp vegetable oil
1 16-oz pkg fresh stir-fry vegetables (not frozen)
3/4 lb skinless boneless chicken breast, cut into thin strips
1 cup diagonally sliced green onions
1/4 cup chopped unsalted dry-roasted peanuts (I omitted)
Combine the first 9 ingredients in a small bowl, stir well with a whisk. Set aside.
Bring water to a boil in a large saucepan. Add noodles, cook 3 minutes. Drain and set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat. Add vegetables, stir-fry 2 minutes. Add chicken and green onions, stir-fry 3 minutes or until chicken is done. Add broth mixture, cook 1 minute or until thick, stirring constantly.
Combine chicken mixture and noodles in a large bowl and toss well. Spoon onto plates and sprinkle with peanuts, if using. Serves 6.
Per serving: 345 calories, 6.9g fat, 18% calories from fat (it'll be a little lower if you omit the peanuts)
* You should be able to find flat lo-mein type noodles in your health food store, or if you have a larger supermarket, in the gourmet/Asian food section. Flat rice noodles work as well. Fettucine will work in a pinch, but decrease the amount to about 6oz.
Green Onion-Mushroom Broth makes a great accompaniment!