Orange Chicken Stir-Fry on Egg Noodles
- Stir-Fry
- Chinese
- Noodles
- Dinner
- Quick 'n' Easy
- Breast
Prepping10min
Cooking25min
Resting—min
- Servings4
Nutrition informationThis recipe contains 47 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Cut chicken breasts into thick strips. Place in a shallow dish and sprinkle with sage, thyme, salt and pepper.
2
In a large non-stick skillet, heat oil over medium-high heat. Cook chicken pieces for 8 minutes or until meat thermometer registers 165°F (74°C). Remove to plate and keep warm.
3
Return skillet to heat and cook onions, garlic, red pepper and mushrooms for 5 minutes or until softened. Add snow peas, stock and orange peel. Bring to a boil, cover and cook for 1 minute or just until snow peas are tender crisp. Return chicken to pan and heat through. Drizzle with orange juice.
4
While stir-fry is cooking, prepare noodles according to package directions. Serve stir-fry over cooked noodles.
Recipe noteBoneless chicken thighs also work well in this recipe. You can also vary the herbs. Try basil, mixed Italian seasoning, savory or rosemary in combination.
A small amount (approximately ¼ - ½ tsp) of cornstarch can be added to the stir-fry to thicken the sauce if desired.