Citrus Stir Fry Marinated Chicken with Sesame Ginger Noodles (Edit recipe)

There's nothing quite like marinated, grilled food in the summertime, and this recipe brings even more flavor to your table with our Citrus Stir Fry Marinated Chicken served over stir fried ginger and sesame seasoned veggies and rice noodles.

2 hours

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	595
Fat:	33 g
Carbohydrates:	46 g
Protein:	21 g
Cholesterol:	95 g
Sodium:	2376 mg
Fiber:	1 g
Sugars:	26 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

4 whole skin on Chicken Thigh, bones removed
2 Tbsp Orange Juice, the juice of one clementine
1/2 cup Coconut Aminos
1 Tbsp Citrus Stir Fry Seasoning
2 Tbsp Toasted Sesame Oil
3 cloves Garlic, minced

Sesame Ginger Noodles

1 Tbsp Avocado Oil
1/2 cup Vidalia Onion, finely chopped
1/2 whole Red Bell Pepper, thinly sliced/julienned
1 whole Carrots, julienned
2 whole Celery, 2 stalks, julienned
1 tsp ground Ginger
1/4 tsp Sea Salt
1/4 tsp Granulated Garlic
1/2 cup Coconut Aminos
1.5 Tbsp Toasted Sesame Oil
1/2 tsp Fish Sauce
1 whole Rice Noodles, 1 package of Oceans Halo Rice Noodles
1/3 cup free range, organic Chicken Stock
2 tsp Sesame Seeds
2 Tbsp Green Onion (Scallion), finely chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place 4 boneless, skin on chicken thighs into a gallon ziplock bag.
In a small mixing bowl, combine the orange juice, coconut aminos, Citrus Stir Fry Seasoning, toasted sesame oil, and fresh garlic. Stir to combine
Pour the marinade over the chicken, and place the clementine peel into the bag while the chicken marinates.
Seal the bag, and gently massage the marinade into the chicken to make sure it's evenly coated.
Place in the fridge to marinate for 2-4 hours.
Once the chicken has marinated for 2-4 hours, you can prepare the noodles and grill the chicken.
In a large saucepan or wok, heat the avocado oil over medium high heat.
Add the chopped onion to the skillet, and saute until translucent, about 5 minutes.
Add the red bell pepper, carrot, and celery to the pot, and continue to stir fry, adjusting the heat as needed so nothing burns, but is cooking well.
Season with the ground ginger, salt, and granulated garlic, and stir to combine.
Place the rice noodles in a bowl of hot water to soften before adding to the pot.
After the veggies have started to soften, pour in 1/4 cup of the coconut aminos, and stir to combine.
Add 1 tablespoon of the sesame oil to the pot along with the fish sauce, and stir to combine.
After the noodles have softened to the point of being just slightly undercooked, drain them from the water, and add them to the pot, and stir to combine them with the veggies and sauce.
Add the remaining 1/4 cup of coconut aminos, and the chicken stock, and stir to combine.
Turn the heat down to medium-low, and continue to cook the veggies and noodles until the noodles have softened completely.
Add the remaining 1/2 tablespoon of sesame oil to the noodles, and stir to combine.
Turn the heat down to low, and sprinkle with sesame seeds and green onion.
Preheat your grill to medium high heat. Hold the heat steady around 450F. Place the chicken skin side down on the grill, and cook for 3-5 minutes, or until the skin releases easily from the grate.
Flip and repeat for about 15-20 minutes, until the chicken has some light char marks and is cooked through.
Remove the chicken from the grill, and serve over the noodles.