ORANGE CHICKEN AND UDON STIR-FRY

Orange Chicken and Udon Stir-Fry image

Chicken marinated in mandarin orange juice adds a sweet flavor to garlicky peanut butter-glazed udon noodles and stir-fried vegetables. Kids love it and have no idea they are eating all those veggies.

Provided by FrackFamily5 CA->CT

Categories Main Dish Recipes Stir-Fry Chicken

Yield 6

Number Of Ingredients 16

Ingredients

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 37.6 g, Cholesterol 40.2 mg, Fat 9.8 g, Fiber 4.9 g, Protein 21.7 g, SaturatedFat 1.7 g, Sodium 840.1 mg, Sugar 5.3 g