Citrus Chicken Stir Fry
Chicken stir fry has a light orange flavor. Quick, easy, and so good.
- 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
- 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.
serving: 4 servings
calories: 848.8 kcal
carbohydrates: 112.5 g
protein: 67.6 g
saturated fat: 3.6 g
cholesterol: 129.4 mg
sodium: 1838.1 mg
fiber: 15.7 g
sugar: 29.1 g