Citrus Chicken Stir Fry recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Ingredients

1 (16 ounce) package dry whole-wheat noodles
½ cup chicken stock
½ cup orange marmalade
⅓ cup tamari sauce
1 (1 inch) piece ginger root, peeled
ground black pepper to taste
1 lemon, juiced
3 tablespoons peanut oil
2 pounds skinless, boneless chicken breast halves, cut into thin strips
1 (16 ounce) bag frozen stir-fry vegetables, thawed

Nutrition Info

848.8 calories
carbohydrate: 112.5 g
cholesterol: 129.4 mg
fat: 17.5 g
fiber: 15.7 g
protein: 67.6 g
saturatedFat: 3.6 g
servingSize: -
sodium: 1838.1 mg
sugar: 29.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil.

  2. Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.

  3. Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.

  4. Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens, about 20 minutes.

  5. Remove sauce from heat. Stir in lemon juice and set aside.

  6. Heat peanut oil in a large skillet over medium-high heat.

  7. Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.

  8. Remove chicken from skillet and set aside, leaving oil in the pan.

  9. Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.

  10. Remove ginger root piece from sauce and discard.

  11. Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.

  12. Serve over whole-wheat noodles.

Recipe Yield

4 servings

Recipe Note

Chicken stir fry has a light orange flavor. Quick, easy, and so good.

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