Wednesday, February 2, 2011

Citrus Chicken Stir-Fry - Perfect for the Chinese New Year!



***Just in time for the Chinese New Year, here is a stir-fry recipe that's packed with delicious, citrusy flavors.  I was so pleased with the way this dinner came out, and I'm thankful there are leftovers in the fridge!  The sauce is incredible...It's made up of orange marmalade, fresh ginger, soy sauce, and chicken stock, which couldn't be any easier.  The sauce has a fresh, delicate taste that isn't overpowering.  The orange flavors and fresh ginger are definitely the star of the show.

This dish comes together so fast.  Take Rachael's advice and have all the veggies prepared and next to the stove.  As you can see, I used thinly sliced chicken when I prepared it.  Like Rachael mentions, you can also use pork or shrimp.  If you're feeling extra ambitious, you could even use all three and make it a stir-fry combination!

WATCH THE VIDEO:
You can watch Rachael Ray make this dish HERE!

If you want to learn more about the Chinese New Year, here are a few interesting links that you can check out.

Citrus Soy Chicken Stir-Fry
Source: Look + Cook cookbook by Rachael Ray

Ingredients:

  • Salt
  • 1 pound whole wheat spaghetti
  • 1 cup stock, chicken or vegetable
  • 1/2 cup Tamari (aged soy sauce...I used reduced sodium soy sauce)
  • 1 inch ginger root, peeled grated
  • 1 cup orange marmalade
  • 1 teaspoon coarse black pepper
  • 1 teaspoon hot sauce (I omitted this)
  • 2 tablespoons high temp oil such as safflower, peanut or vegetable
  • 1 pound thinly sliced chicken or pork or peeled and deveined shrimp
  • 1 cup shelled edamame
  • 1 red bell pepper, seeded and thinly sliced
  • 1/4 pound snow peas, halved on an angle
  • 1 small bunch of thin scallions, thinly sliced on an angle into 2 inch pieces, whites and greens

Preparation:

Heat a large pot of water to a boil for the pasta. Salt the water and cook pasta to al dente. Prepare all ingredients and pile them near the stove top. Mix together the stock, Tamari, ginger, orange marmalade, black pepper and hot sauce in a bowl. 

Once the pasta is dropped into the pot, heat oil in large nonstick skillet over high heat. When oil smokes add meat and stir fry 2-3 minutes then add vegetables and stir fry 3 minutes more (or until meat is cooked through).  Stir in the sauce and toss for 1-2 minutes, then drain the pasta and combine.  

For shrimp, stir-fry it for 1 minute, add the edamame, snow peas and scallions.  Stir-fry for 3 minutes more, then add the sauce and toss with the pasta.


3 comments:

Catherine said...

Oh, this is my kind of meal...I love all of the flavors. Blessings, Catherine

Priyanka said...

I love to have noodle and your pics look very tempting...its a very beautiful and colorful recipe :)

Priyanka said...

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