Soy and Citrus Chicken Stir-Fry Recipe Ingredients: - 1 pound chicken breast, sliced into thin strips - 2 tablespoons soy sauce - 1 tablespoon orange juice - 1 tablespoon lime juice - 2 cloves garlic, minced - 1 inch ginger, grated - 1 bell pepper, sliced (any color) - 1 cup broccoli florets - 1 carrot, julienned - 2 tablespoons vegetable oil - Salt and pepper to taste - Cooked rice or noodles for serving - Sesame seeds and green onions for garnish (optional) Instructions: 1. In a bowl, combine the sliced chicken, soy sauce, orange juice, lime juice, garlic, and ginger. Marinate for at least 15 minutes. 2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. 3. In the same skillet, add the bell pepper, broccoli, and carrot. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp. 4. Return the chicken to the skillet and mix everything together. Season with salt and pepper to taste. Cook for another 2 minutes to heat through. 5. Serve the stir-fry over cooked rice or noodles. Garnish with sesame seeds and green onions if desired. Enjoy your delicious soy and citrus chicken stir-fry!

Cooking up a stir-fry is a wonderful and speedy way to produce a flavorful and nutritious dinner without eating up hours of your precious time in the evenings. This soy and citrus chicken stir-fry from the kitchen of recipe developer Jennine Rye is a wonderfully light and tasty dinner option that's packed full of flavor yet mild enough for the whole family to enjoy.

This recipe features juicy chicken thighs fried to perfection in a flavorful cornstarch crust, paired with rice noodles, onions, red bell peppers, and sugar snap peas, creating a wholesome and balanced meal. The ingredients are enveloped in a simple yet vibrant stir-fry sauce made from orange juice, lemon juice, soy sauce, honey, and rice vinegar. To enhance the dish's flavor, fresh garlic and ginger are sautéed with the vegetables. If you're in search of a quick and tasty dinner option that you'll want to make repeatedly, this delightful soy and citrus chicken stir-fry is the perfect choice.

To begin this soy and citrus chicken stir-fry recipe, you will first need to gather the ingredients. For the stir-fry sauce, you will want orange juice, a lemon, honey, soy sauce, rice vinegar, salt, and pepper. To prepare and cook the chicken, you will need diced boneless, skinless chicken thighs, cornstarch, and vegetable oil, for frying. To assemble the stir-fry, you will want rice noodles, toasted sesame oil, a yellow onion, red pepper, sugar snap peas, a garlic clove, fresh ginger, and bean sprouts. You may additionally want fresh cilantro when serving the stir-fry.

Put the dry noodles into a spacious, heat-resistant bowl.

Verser de l'eau bouillante sur les nouilles jusqu'à ce qu'elles soient complètement immergées, puis laissez-les reposer pendant 2 minutes pour qu'elles ramollissent.

Add the toasted sesame oil and put it aside.

In a mixing bowl, combine the orange juice, lemon juice and zest, honey, soy sauce, and rice vinegar to create the stir-fry sauce.

In a medium bowl, combine the cornstarch with a pinch of salt and pepper.

Coat the chicken by tossing it in cornstarch.

In a pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

Place the breaded chicken pieces into the skillet.

Sauté the chicken for 3 to 4 minutes, or until it achieves a golden color and is fully cooked.

Incorporate the remaining oil with the onion, bell pepper, and green beans.

Sauté for 2 to 3 minutes.

Incorporate minced garlic and ginger into the pan and sauté for 30 seconds to 1 minute, or until they become aromatic.

Incorporate the cooked noodles, chicken, and stir-fry sauce into the pan.

Warm the mixture for 2 minutes, stirring to blend thoroughly.

Serve right away, garnished with bean sprouts and, if you like, a sprinkle of cilantro on top.

There are numerous ways to modify this citrus chicken stir-fry recipe to keep it fresh and cater to your tastes or any dietary restrictions of those dining with you. A straightforward and fast method is to change the vegetables used. Most veggies will cook uniformly as long as they are chopped to a comparable size. We suggest experimenting with options like broccoli, carrots, cabbage, mushrooms, zucchini, and baby corn for a delightful twist in your stir-fry.

One easy way to modify this stir-fry recipe is by changing the protein used. While chicken thighs provide a rich and juicy flavor, opting for chicken breast can result in a lighter and leaner dish. Pork is another fantastic choice for adding heartiness to the stir-fry. For seafood lovers, shrimp complements the citrus notes and the lightness of the stir-fry beautifully. If you'd rather skip meat entirely, marinated tofu absorbs the stir-fry sauce well, and mushrooms offer a deliciously savory and nutritious alternative, adding an earthy depth to the final dish.

There's an almost dizzying variety of noodles available today on the supermarket shelves, and it can be hard to know which ones to reach for when preparing your meals. Flat rice noodles make an excellent option here and are what Jennine Rye uses for this specific dish. Rice noodles offer a tender and chewy texture, and their lightness works well with the other elements of this dish. They also make the stir-fry accessible to anyone who has an intolerance or allergy to gluten. The higher the content of tapioca or cornstarch in rice noodles, the denser and chewier they will become. 

Rye has a particular fondness for Vietnamese bánh canh noodles. Crafted from tapioca starch, these gluten-free noodles offer a similar resilience and chewy texture to their gluten-containing counterparts, without the risk of breaking apart when overcooked. Alternatively, lo mein and chow mein noodles, which are made with wheat and eggs, are also popular choices. These egg noodles are commonly featured in takeout meals and tend to be quite reliable for stir-frying.