Citrus Chicken Stir Fry

Citrus Chicken Stir Fry

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"Chicken stir fry has a light orange flavor. Quick, easy, and so good."
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1 h servings 849 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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 ...

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 ble...

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...

Love this recipe. I like other reviewers used soy sauce instead of tamari. Added garlic to the chicken and fresh vegetables. Did not discard the ginger.Served with our favorite basmati rice reci...

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 ...

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 ...

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