Citrus Ginger Chicken Stir Fry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 350.7
- Total Fat: 9.0 g
- Cholesterol: 88.1 mg
- Sodium: 1,061.7 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 3.2 g
- Protein: 39.3 g
View full nutritional breakdown of Citrus Ginger Chicken Stir Fry calories by ingredient
Introduction
This is a light stir-fry with lots of flavor. Include different/more veggies for variety. Serve over rice or noodles, as desired. This is a light stir-fry with lots of flavor. Include different/more veggies for variety. Serve over rice or noodles, as desired.Number of Servings: 6
Ingredients
-
1/2 cup chicken stock
1/2 cup orange marmalade
1/3 cup soy sauce
1 (1 inch) piece ginger root, peeled
ground black pepper to taste
1 lemon, juiced
1/2 tsp crushed red pepper
3 tablespoons peanut oil
2 pounds skinless, boneless chicken breast halves, cut into thin strips
Asian seasoning mix
1 (16 ounce) bag frozen stir-fry vegetables, thawed
Tips
If sauce is not desired thickness, then add 1 T of cornstarch to 1/4 cup of cold water or chicken stock. Then stir into sauce and cook for a couple more minutes.
Directions
1. Combine chicken stock, orange marmalade, soy sauce, ginger, and ground black pepper in a pot over medium-high heat.
2. Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes. Remove sauce from heat. Stir in lemon juice and crushed red pepper and set aside.
3. Heat peanut oil in a large skillet over medium-high heat. Add chicken and Asian seasonings to pan and cook until golden and no longer pink in the center, 5 to 10 minutes.
4. Remove chicken from skillet and set aside, leaving oil in the pan. Cook the vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
5. Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes. Serve over rice or noodles.
Serving Size: 6 servings
2. Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes. Remove sauce from heat. Stir in lemon juice and crushed red pepper and set aside.
3. Heat peanut oil in a large skillet over medium-high heat. Add chicken and Asian seasonings to pan and cook until golden and no longer pink in the center, 5 to 10 minutes.
4. Remove chicken from skillet and set aside, leaving oil in the pan. Cook the vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
5. Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes. Serve over rice or noodles.
Serving Size: 6 servings