Citrus Chicken Stir Fry
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Citrus Chicken Stir Fry

1. Dry whole-wheat noodles - 1 (16 ounce) package
2. Chicken stock - ½ cup
3. Orange marmalade - ½ cup
4. Tamari sauce - ⅓ cup
5. Ginger root, peeled - 1 (1 inch) piece
6. Ground black pepper to taste - 1 (1 inch) piece
7. Lemon, juiced - 1
8. Peanut oil - 3 tablespoons
9. Skinless, boneless chicken breast halves, cut into thin strips - 2 pounds
10. Frozen stir-fry vegetables, thawed - 1 (16 ounce) bag

How to cook deliciously - Citrus Chicken Stir Fry

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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

5. Stage

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

6. Stage

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

7. Stage

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. Stage

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

9. Stage

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. Stage

Remove ginger root piece from sauce and discard.

11. Stage

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

12. Stage

Serve over whole-wheat noodles.