Orange Chicken Stir-Fry on Egg Noodles
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut chicken breasts into thick strips. Place in a shallow dish and sprinkle with sage, thyme, salt and pepper.
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.
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.
While stir-fry is cooking, prepare noodles according to package directions. Serve stir-fry over cooked noodles.
Boneless 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.
|Per 365 g serving||Amount|
|Saturated Fat||2 g|
|Per 365 g serving||% Daily Value|