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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.

    • Nut Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 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


    1. 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.
    2. 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.
    3. 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.

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    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.


    Average user rating

    3 stars