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Citrus Chicken Stir-Fry with Fresh Clementines
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Citrus Chicken Stir-Fry with Fresh Clementines
This speedy stir-fry with clementine segments makes a light and refreshing meal for two.
- Preparation time: 10 minutes
- Cooking time: 10 minutes
-
Total time:
20 minutes
Serves: 2
Ingredients
- 3 clementines
- 1 tbsp wholegrain mustard
- 1 tbsp soy sauce
- 1 tsp sunflower oil
- 2 Waitrose Chicken Breast Fillets, cut into 1cm-wide strips
- 200g pack organic button mushrooms, halved
- 300g pack fresh Waitrose Free Range Egg Noodles
- 1 bunch salad onions, thinly sliced
Method
- Use a fork to juice 2 of the clementines, then peel and chop the remaining fruit into 5-6 chunky whole slices. Mix together the clementine juice, mustard and soy sauce, and set aside.
- Heat the oil in a wok or large frying pan. Add the chicken and fry over a high heat for 2 minutes, turning occasionally. Add the mushrooms and stir-fry for 3-4 minutes until lightly browned.
- Add the noodles and sliced salad onions to the wok, and cook for 2 minutes, stirring occasionally. Stir in the reserved sauce and clementine slices, and simmer gently for a couple of minutes until the chicken is cooked through and the noodles are piping hot. Divide between 2 bowls.
Cook's tips
Thinly slice any leftover cooked vegetables from festive roasts and add to the wok for the last 1-2 minutes of cooking time.
Drinks recommendation
Viognier from South Australia is rich and creamy with a hint of citrus, making it a good match for this stir-fry.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2012.504kJ 481.0kcal |
|---|---|
| Fat | 9.9g |
| Saturated Fat | 2.0g |
| Sugars | 5.8g |
| Salt | 1.8g |
This recipe was first published in December 2006.
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