Recipe
Orange Chicken Stir-Fry on Egg Noodles
Prep Time: 10 min
Cook Time: 25 min
Serves: 4
Orange gives a lovely flavour to any stir-fry. Here, it brings the flavours of sage and thyme together to pair beautifully with the other ingredients.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
2
boneless, skinless chicken breasts
1/2 tsp (2.5 mL)
sage, dried
1/2 tsp (2.5 mL)
thyme, dried
1/2 tsp (2.5 mL)
salt
1/4 tsp (1.25 mL)
pepper
2 tsp (10 mL)
vegetable oil
2
green onions, large, minced
2
cloves garlic, minced
1
red pepper, sliced
1 cup (250 mL)
mushrooms, sliced
2 cups (500 mL)
snow peas
1/2 cup (125 mL)
chicken broth, gluten free
1 tsp (5 mL)
orange peel, grated
2 tbsp (30 mL)
orange juice
1/2
pkg egg noodles, uncooked
Instructions
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.