Citrus Chicken Stir Fry
Description
This quick and easy citrus chicken stir fry gets its kick from a combination of flavors including lemon juice, fresh ginger, and orange marmalade.
Ingredients
•
1 (16 ounce) package dry whole-wheat noodles
•
1/2 cup chicken stock
•
1/2 cup orange marmalade
•
1/3 cup tamari sauce
•
1 (1 inch) piece ginger root, peeled
•
ground black pepper to taste
•
1 lemon, juiced
•
3 tablespoons peanut oil
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2 pounds skinless, boneless chicken breast halves, cut into thin strips
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1 (16 ounce) bag frozen stir-fry vegetables, thawed
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.