Citrus Chicken Stir Fry Recipes

LEMON CHICKEN STIR FRY

Steps:

• Whisk together all ingredients for the sauce, set aside.
• Toss the chicken with the cornstarch, salt and pepper, until chicken is fully coated. Set aside.
• Heat a sauté pan over medium high heat. Add one tablespoon of oil. Cook the green beans, stirring often, until starting to blister, 3-4 minutes. Remove from pan and reserve on a plate.
• Add the second tablespoon of oil to the pan. Add the chicken, but do not overcrowd the pan. Cook in two batches if necessary. Cook chicken 3-4 minutes per side, until cooked through.
• Add the green beans back to the pan with the chicken. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until chicken and green beans are fully coated and sauce has thickened. Garnish with sesame seeds and serve over rice if desired.

CITRUS CHICKEN STIR FRY

Steps:

• 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.

CITRUS CHICKEN STIR-FRY

Steps:

• In a small bowl, combine cornstarch and orange juice until smooth; set aside. Combine the salt, ginger and pepper; sprinkle over chicken. Set aside., In a large nonstick skillet or wok, stir-fry carrots and onion in 1 teaspoon oil until crisp-tender. Remove and keep warm. , In the same pan, stir-fry chicken in remaining oil until no longer pink. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved. , Return carrot mixture to the pan. Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

LEMON CHICKEN STIR-FRY

Steps:

• Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.