Ingredients
4
4 servings
- •1 (16 ounce) package dry whole-wheat noodles
- •½ cup chicken stock
- •½ cup orange marmalade
- •⅓ cup tamari sauce
- •1 (1 inch) piece ginger root, peeled
- •ground black pepper to taste
- •1 lemon, juiced
- •3 tablespoons peanut oil
- •2 pounds skinless, boneless chicken breast halves, cut into thin strips
- •1 (16 ounce) bag frozen stir-fry vegetables, thawed
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil.
- 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.
- Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
- 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 set aside.
- Heat peanut oil in a large skillet over medium-high heat.
- Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
- Remove chicken from skillet and set aside, leaving oil in the pan.
- Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
- Remove ginger root piece from sauce and discard.
- Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
- Serve over whole-wheat noodles.
Nutritional Facts
Per 4 servings
- Calories: 849
- Carbohydrate: 113g
- Fat: 18g
- Fiber: 16g
- Protein: 68g
- Sugar: 29g
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