citrus soy stir-fry (noodle bowls)
(1 RATING)
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
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Ingredients
- 3/4 cup chicken stock
- 1/2 cup soy sauce
- 1 - inch knob of fresh ginger, peeled and whole
- 3/4 cup orange marmalade
- - ground black pepper
- - juice of one lemon
- 3 tablespoons canola oil
- 2 pounds chicken breasts, boneless and skinless
- 3 - scallions, thinly sliced on a bias
- 1 cup edamame (defrosted, if frozen)
- 1 - red bell pepper, seeded and sliced
- 1-2 cup broccoli florets
- 1 cup carrots, shredded or sliced
- 1 pound cooked spaghetti noodles
How To Make citrus soy stir-fry (noodle bowls)
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Step 1In 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.
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Step 2Place 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.
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Step 3Return 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.
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