Description
Satisfy your takeout cravings at home with this zesty and quick orange chicken and noodles recipe. This one-pan meal features tender bite-sized chicken thighs tossed in a sweet and tangy citrus marmalade glaze, combined with al dente noodles for a perfectly savory weeknight dinner. Ready in under thirty minutes, it is an ideal solution for busy evenings when you want a restaurant-quality meal without the delivery wait.
Ingredients
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
8 oz lo mein or spaghetti noodles
2 tbsp vegetable oil
1/2 cup orange marmalade
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp grated fresh ginger
2 cloves garlic, minced
1 tbsp cornstarch mixed with 2 tbsp water
Green onions and sesame seeds for garnish
Instructions
Bring a large pot of water to a boil and cook noodles according to package instructions until al dente; drain and set aside.
Heat oil in a large skillet or wok over medium-high heat.
Add chicken pieces to the skillet and cook for 5-6 minutes until golden brown and cooked through.
In a small bowl, whisk together orange marmalade, soy sauce, rice vinegar, ginger, and garlic.
Pour the sauce mixture into the skillet with the cooked chicken.
Stir in the cornstarch slurry and simmer for 2 minutes until the sauce is thick and glossy.
Add the cooked noodles to the skillet and toss thoroughly to coat in the sauce.
Garnish with fresh green onions and sesame seeds before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to loosen the sauce. You can substitute lo mein with udon or linguine. Add fresh green onions just before serving to maintain their crunch.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stir-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 18g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg