Orange Chicken and Udon Stir-Fry

Orange chicken joins vegetables and a peanut butter-teriyaki glaze in this stir-fried udon noodle recipe.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 326 Calories

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons peanut butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1 tablespoon soy sauce
• 8 ounces Udon noodles
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized cubes
• 1 mandarin orange, juiced
• 3 cloves garlic, smashed
• 1 medium yellow bell pepper, cut into chunks
• 1 medium sweet onion, roughly chopped
• 1 medium carrot, grated
• 1 (15 ounce) can mixed stir-fry vegetables, drained

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.