Orange Chicken Stir-Fry on Egg Noodles
Prep Time: 10 min
Cook Time: 25 min
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
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
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.