Orange Chicken and Udon Stir-Fry recipe
All Recipes Main Dish Recipes Stir-Fry Chicken
Ingredients
- 3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized cubes 1" 2 tablespoons lemon juice 2 tablespoons rice vinegar 1 tablespoon soy sauce 3 cloves garlic, smashed 2 tablespoons olive oil 8 ounces udon noodles 1 medium yellow bell pepper, cut into chunks 1 medium sweet onion, roughly chopped 1 medium carrot, grated 2 cloves garlic, minced 2 cups broccoli florets 1 (15 ounce) can 2 tablespoons peanut butter 2 tablespoons teriyaki sauce
Nutrition Info
- 325.9 caloriescarbohydrate: 37.6 gcholesterol: 40.2 mgfat: 9.8 gfiber: 4.9 gprotein: 21.7 gsaturatedFat: 1.7 gservingSize: -sodium: 840.1 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Orange Chicken and Udon Stir-Fry
Directions
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Place chicken into a resealable zip-top bag (such as Ziploc®). Add mandarin orange juice, lemon juice, rice vinegar, soy sauce, and smashed garlic. Close the bag tightly and mix the marinade into the chicken. Place into a refrigerator and let rest for 1 hour.
Heat olive oil in a large skillet or wok over high heat. Add chicken and marinade, bring to a boil. Cook, uncovered, stirring occasionally, for 6 minutes.
While chicken cooks, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
Stir bell pepper, onion, carrot, and minced garlic into the skillet with chicken. Reduce heat to medium and cover. Cook for 6 minutes. Add broccoli, cover, and cook for 3 minutes more. Add stir-fry vegetables and mix well. Stir in peanut butter and teriyaki sauce. Add drained udon and heat through, 2 to 3 minutes. Serve immediately.