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Citrus Chicken Stir Fry

Citrus Chicken Stir Fry

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
cookied

cookied

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 849 kcal
  • 42%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 112.5g
  • 36%
  • Protein:
  • 67.6 g
  • 135%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1838 mg
  • 74%

Based on a 2,000 calorie diet

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.
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Reviews

Dave W.
6

Dave W.

5/16/2012

Very good. I used soy sauce instead of tamari, and I minced the ginger (discard it? No way !).

Linda
5

Linda

3/8/2012

This was amazing thank you! The sauce was the best. I used fresh vegetables and did not have the noodles so served with basmati rice.

CURTISLEE
3

CURTISLEE

1/31/2013

This recipe is named appropriately. Without telling my wife the kind of stir-fry I had prepared, she commented about the citrus-like flavor. The flavor is rich without being too overwhelming. I enjoyed the richness of the tamari sauce. I thought I had peanut oil when I started but did not, so I used sesame oil to brown the chicken. I also lightly drizzled some sesame oil on the pasta too, which my wife also enjoyed. All in all, a nice stir-fry recipe when you don't want the same, bland stir-fry.

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