This Sweet Citrus Stir Fry is a healthy, delicious dinner idea that can easily be whipped up with ingredients you have on hand. Swap out veggies and protein to suit your tastes or make use of whatever you have on hand.
I am a huge fan of stir fry. Endless combinations of noodles, protein, and veggies tossed in various sauces. There are just so many things that you can do with a stir fry and, for me, that is amazing.
I love being creative in the kitchen, but more than anything, I love being able to just make use of whatever odds and ends I have in my fridge and need using!
Its also a great back up for when I have next to nothing in the fridge! There is also pasta in the pantry and frozen veggies in the freezer and so, voila, a dinner option is born!
Yes, stir fry. You are my saviour on many, many a night.
This stir fry has a special place in my heart. In fact, I often make it not because I am out of other options, but because I straight up want to eat it!
The sauce for this recipe is the same one I use for my Baked Orange Chicken. So good!
Modifying this Sweet Citrus Stir Fry Recipe
The recipe I used below used up ingredients I had on hand at the time but it could easily be modified to suit your needs. Swap out the protein or leave it out altogether.
Some easy modifications:
- Swap out the protein. You can use tofu, beef, pork or leave it out altogether.
- Swap out your veggies. Use whatever you have on hand or dig in to your freezer and find that long forgotten bag of veg! Broccoli, snap peas, or an Asian veggie mix works nicely in this recipe!
- Use your favourite noodles. In the recipe below, I used whole wheat spaghetti because that is what I had on hand. Any long noodle works here, so go ahead and use whats in your cupboard.
- Use bottled OJ instead. I like using fresh juice whenever possible but I won’t sit here and lie and tell you I never take short cuts. To save time or if you don’t have a bag of oranges on hand, break out that bottled OJ and use it!
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Sweet Citrus Stir Fry
- 1 package soba noodles (or chow mein or spaghetti)
- 4 skinless boneless chicken thighs
- salt and pepper
- 2 tablespoons grape seed oil (or oil of choice)
- 1/2 red pepper sliced
- 1 cup matchstick carrots
- 2 radishes chopped
- 2 cups fresh orange juice
- zest from 1 orange
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 2 tablespoons cornstarch
- 1/2 cup water
- sesame seeds
- cilantro, chopped
- green onion, sliced
- Bring a pot of water to a boil and cook noodles according to package directions. Drain.
- Cut chicken thighs into 1 inch cubes. Season with salt and pepper.
- Heat olive oil in a large skillet. Add the chicken and cook for a few minutes, flipping to ensure even cooking. Add the carrots, red peppers and radishes and saute together until the veggies soften and the chicken is completely cooked through.
- Meanwhile, over high heat in a saucepan add all of the sauce ingredients except for the cornstarch and water. Bring everything to a boil and then reduce heat to medium heat.
- In a small bowl, mix the cornstarch and water to create a slurry. Add it to the saucepan and whisk to combine. Once the sauce thickens, remove from heat.
- When the noodles, chicken and veggies are cooked, combine them all in the large skillet and pour sauce over top. Toss to coat evenly. Sprinkle with sesame seeds, cilantro and green onions before serving.