Recipe by cookied
"Chicken stir fry has a light orange flavor. Quick, easy, and so good."
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1 (16 ounce) package
dry whole-wheat noodles
1 (1 inch) piece
ginger root, peeled
ground black pepper to taste
skinless, boneless chicken breast halves, cut into thin strips
1 (16 ounce) bag
frozen stir-fry vegetables, thawed
Very good. I used soy sauce instead of tamari, and I minced the ginger (discard it? No way !).
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.
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.
We really enjoyed this dish. I found it had lots of flavor. Instead of the tamari sauce I used soya sauce as that was what was on hand. Then instead of peanut oil i used seasame oil...again what was on hand. Plus we had some "ancient grains" from costco so used that instead of noodles...so good as for veggies i used snow peas, yellow pepper, carrots, cauliflower, onion and celery. I should have taken a picture as it was super colorful and tastey!
The marmalade in this is what makes it. Very good. We loved it and we will eat this again.
This is a keeper! Very tasty! Usually my husband adds soy sauce or Texas Pete to my stir-fry meals but he didn't add anything to this! What I did: sauteed 1 clove of chopped garlic in olive oil & butter, added 2 chicken breasts (sliced in thin strips) and cooked until no pink showed. Pushed chicken to outer edges of pan and added onion, carrot, celery, mushrooms, and red pepper to center of pan (what was on hand). Topped with 1 1/2 tablespoons of soy sauce, 2 tablespoons of OJ concentrate, 1/4 tsp. ground ginger, salt & fresh ground pepper. Covered & cooked until vegis done, stirring occasionally. Juiced 1/4 lemon and sprinkled over all. Stirred and served over wheat noodles. Will try rice next time. Thanks for a great recipe!
Delicious! Did not have tamari so I used soy sauce but I don't think it mattered. I also used fresh vegetables and served over basmati rice. Next time I will add pineapple. I think it will blend nicely with the citrus.
Pretty good, though doesn't have much flavor as written. We added seasoning (a citrus & basil rub blend I had) to the chicken while it was cooking, as well as some crushed red pepper flakes to the sauce. I didn't cook the pasta, but served the stir fry over rice instead.
* Percent Daily Values are based on a 2,000 calorie diet.
Citrus Chicken Stir Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 157
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