Citrus Chicken Stir Fry Recipe

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.