Best Orange Chicken And Udon Stir Fry Recipes

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Chicken and Vegetable Stir-Fry with Udon Noodles image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 teaspoon peanut oil, plus more as needed
2 boneless, skinless chicken thighs, thinly sliced
3 tablespoons soy sauce
3 scallions, white and green parts separated and sliced on the bias
3 scallions, white and green parts separated and sliced on the bias
2 cloves garlic, smashed and finely chopped
One 1-inch piece fresh ginger, peeled and finely grated
1/2 jalapeno, seeded and cut into brunoise
1/2 jalapeno, seeded and cut into brunoise
2 medium carrots, julienned
4 ounces shiitake mushrooms, stemmed and sliced
3 tablespoons rice wine vinegar
1 cup chiffonade Napa cabbage
1/2 cup edamame
Kosher salt
1 pound fresh udon noodles
Sesame oil, for drizzling
1/4 cup peanuts, coarsely chopped
Cilantro, for garnish

Steps:

Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

ORANGE CHICKEN STIR-FRY

Orange Chicken Stir-Fry image

My husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. -Bunny Bronson, Lake Placid, Florida

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
2 boneless skinless chicken breast halves, cubed
1/4 teaspoon garlic salt
1/2 cup orange juice
2 tablespoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1 medium navel orange, peeled and sectioned
2 green onions, thinly sliced
Hot cooked rice
Chopped walnuts and red pepper flakes, optional

Steps:

Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.

Nutrition Facts : Calories 277 calories, Fat 17g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 653mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.

KOREAN STIR FRY UDON & CHICKEN RECIPE - (4.7/5)

Korean Stir Fry Udon & Chicken Recipe - (4.7/5) image

Provided by jsides

Number Of Ingredients 12

Ingredients

370 g Skinless chicken thigh (3 medium to large pieces, cleaned/rinsed in cold water and thinly sliced)
270 g Fresh baby bok choy leaves (3 medium bundles, separated and cleaned/rinsed in cold water)
230 g Brocoli (1 medium to large, cleaned/washed in cold water, stem trimmed and cut into small florets)
210 g Carrots (1 large, cleaned/skin peeled and chopped into long strips)
20 g Red capsicum (1/5 large, cleaned and seeded, chopped into long strips)
600 g Fresh udon noodles
Marinade sauce (mix this sauce well in a small bowl)
6 Tbsp soy sauce
2 Tbsp honey
1 Tbsp minced garlic
1 tsp gochujang
3 sprinkles of ground black pepper

Steps:

Prepare the ingredients as mentioned in the above ingredients section. (I used the baby bok choy without chopping it, but you could cut them if you wish.) Marinate the chicken with the marinade sauce for 30 mins. Heat the wok on the stove for 10 seconds on high heat. Add some vegetable oil (I use rice bran oil) and spread the oil with the spatula. Then add the marinated chicken (with all sauce) and cook it for 3 to 5 mins on high heat. Stir it occasionally. Reduce the heat to medium high and add all the vegetables. Stir them well. Cook it for 3 to 5 mins. While you are cooking the chicken from step 3, boil some water in a sauce pan (it takes 5 to 8 mins). Dip the fresh udon noodles and leave it for 3 to 5 mins. During this time, lighly separate the noodles using tongs and/or chopstics. This is to parboil the fresh udon noodles. I prefer soaking udon noodles in warm/hot water before using, as it separates the noodles easily and the sauce gets absorbed better. (However this step can be skipped. In that case, you will need to cook it longer in the next step.) After the time is lapsed, drain the water. Add the udon noodles into the wok and mix them well with the rest of ingredients in the wok for 1 to 2 mins. Serve them on a plate and enjoy!