Soy and Citrus Chicken Stir-Fry Recipe
Prep Time:
8 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • ½ pound dried rice noodles
  • 1 tablespoon toasted sesame oil
  • ½ cup orange juice
  • 1 lemon, juiced and zested
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • Salt, to taste
  • ½ teaspoon black pepper, or to taste
  • 1 pound boneless, skinless chicken thighs, diced
  • ¼ cup cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 small yellow onion, sliced
  • 1 bell red pepper, sliced
  • 1 ½ cups sugar snap peas
  • 1 large clove garlic, finely chopped
  • 1 teaspoon grated fresh ginger
  • 2 cups bean sprouts, to serve‌
Directions
  1. Place the dry noodles in a large, heatproof bowl.
  2. Pour boiling water over the noodles until they are well covered and let them sit for 2 minutes, until softened.
  3. Drain the noodles.
  4. Toss in the toasted sesame oil and set aside.
  5. In a bowl, stir together the orange juice, lemon juice and zest, honey, soy sauce, and rice vinegar to make the stir-fry sauce.
  6. Mix the cornstarch with a little salt and pepper in a medium-sized bowl.
  7. Toss the chicken with cornstarch to coat it.
  8. Heat 1 tablespoon vegetable oil in a pan or wok to a medium-high temperature.
  9. Add the coated chicken pieces to the pan.
  10. Fry the chicken for 3 to 4 minutes, until it is colored and cooked through.
  11. Remove from the pan.
  12. Add the remaining oil along with the onion, bell pepper, and green beans.
  13. Stir-fry for 2 to 3 minutes.
  14. Add chopped garlic and ginger and fry for 30 seconds to 1 minute, until fragrant.
  15. Add the cooked noodles, the chicken, and the stir-fry sauce to the pan.
  16. Heat together for 2 minutes, stirring to combine.
  17. Serve immediately, topped with the bean sprouts and, if desired, garnished with cilantro.