Citrus Soy Stir-fry (noodle Bowls) Recipe

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Citrus Soy Stir-Fry (Noodle Bowls)

Melinda Stern


this recipie came from my favorite 30-minute celebrity cook, and my kids *devour* it. they eat the veggies and ask for more. totally a hit at my house

pinch tips: Flour, Eggs & Breading Techniques



3/4 c
chicken stock
1/2 c
soy sauce
inch knob of fresh ginger, peeled and whole
3/4 c
orange marmalade
ground black pepper
juice of one lemon
3 Tbsp
canola oil
2 lb
chicken breasts, boneless and skinless
scallions, thinly sliced on a bias
1 c
edamame (defrosted, if frozen)
red bell pepper, seeded and sliced
1-2 c
broccoli florets
1 c
carrots, shredded or sliced
1 lb
cooked spaghetti noodles

Directions Step-By-Step

In a medium pot over high heat, combine the stock, tamari, ginger knob, marmalade and a hearty pinch of pepper. Bring up to a bubble, then reduce the heat to medium and reduce until thickened, about 20 minutes. Remove from the heat, stir in the lemon juice and reserve.
Place a large skillet over medium-high heat with 3 turns of the pan of oil, about 3 tablespoons. When the pan is smoking hot, add the meat or shrimp to the pan and cook, tossing frequently, until golden and cooked through; 5-6 minutes for the shrimp or 7-8 minutes for the meat. Remove the meat from the pan and reserve on a plate.
Return the pan to the heat, add the scallions and sauté until tender and aromatic, about 1 minute. Add the remaining veggies to the pan and cook, stirring frequently, until crisp tender, 4-5 minutes. Add the reserved meat or shrimp and sauce to the pan and toss to heat through and combine. Serve the stir fry over rice or whole wheat noodles.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Asian