Citrus Chicken Stir Fry

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

    Remove the ginger root piece from the sauce and discard it.

11. 11

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

12. 12

    Serve over whole-wheat noodles.

• Calories 940.64 kcal High
• Protein 72.9 g Good Source
• Carbs 123.99 g Moderate
• Total Fat 15.34 g Moderate
• Saturated Fat 0.06 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 140.61 mg High
• Sodium 1531.67 mg High
• Fiber 25.36 g Good Source
• Sugar 23.71 g High
• Added Sugar 0.0 g Low Source
• Calcium 123.74 mg Low Source
• Iron 2.93 mg Moderate
• Potassium 285.92 mg Low Source
• Vitamin A 242.72 mcg_rae Good Source
• Vitamin C 15.03 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Peanuts 🥜
• Soy 🌱
• Wheat 🌾
• Gluten