Citrus Chicken Stir Fry


  • 1 (16 ounce) package dry whole-wheat noodles
  • ½ cup chicken stock
  • ½ cup orange marmalade
  • 1/3 cup tamari sauce
  • 1 (1 inch) piece ginger root, peeled
  • ground black pepper to taste
  • 1 lemon, juiced
  • + 3 more ingredients
    • 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, ...

View full recipe at SpringPad


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