Citrus Soy Stir Fry Recipes

LEMON CHICKEN STIR FRY

Steps:

• Whisk together all ingredients for the sauce, set aside.
• Toss the chicken with the cornstarch, salt and pepper, until chicken is fully coated. Set aside.
• Heat a sauté pan over medium high heat. Add one tablespoon of oil. Cook the green beans, stirring often, until starting to blister, 3-4 minutes. Remove from pan and reserve on a plate.
• Add the second tablespoon of oil to the pan. Add the chicken, but do not overcrowd the pan. Cook in two batches if necessary. Cook chicken 3-4 minutes per side, until cooked through.
• Add the green beans back to the pan with the chicken. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until chicken and green beans are fully coated and sauce has thickened. Garnish with sesame seeds and serve over rice if desired.

CITRUS SOY STIR-FRY

Steps:

• Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.
• Prepare all the ingredients and pile them near the stovetop. Mix together the orange marmalade, ginger, garlic, stock, tamari, black pepper and hot sauce in a bowl.
• Once the pasta is dropped into the pot, heat the oil in a large nonstick skillet over high heat. When the oil smokes, add the chicken or the pork and stir-fry for 1 to 2 minutes, then add the vegetables and stir-fry for 3 minutes more. Stir in the sauce and toss for 1 minute, then drain the pasta and combine. For shrimp, stir-fry it for 1 minute, add the edamame, snowpeas, and scallions. Stir-fry for 3 minutes more, then add the sauce and toss with the pasta.

GINGER PORK STIR-FRY

Steps:

• In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside. , In a large skillet or wok, stir-fry pork in oil until lightly browned, about 5 minutes; drain. Add onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes., Stir orange juice mixture and add pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice. Garnish with green onion and sesame seeds, if desired.

CITRUS CHICKEN STIR FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil.
• Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
• Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
• Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
• Remove sauce from heat. Stir in lemon juice and set aside.
• Heat peanut oil in a large skillet over medium-high heat.
• Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
• Remove chicken from skillet and set aside, leaving oil in the pan.
• Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
• Remove ginger root piece from sauce and discard.
• Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
• Serve over whole-wheat noodles.

CITRUS BEEF STIR FRY

Steps:

• Grate peel from one of the oranges.
• Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger.
• Slice meat 1/8th inch thick across the grain, place in marinade.
• Let meat marinate at least 5 minutes or cover and chill for 24 hours.
• Remove beef from marinade before cooking and set aside.
• Mix marinade with corn starch.
• Heat wok or heavy frying pat to high heat, add 2 tsp.
• oil.
• Stir fry meat quickly, in several small batches, until lightly browned.
• Add more oil as needed.
• Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute.
• Add marinade, stir until boiling, mix in meat and remove from heat and serve.