Orange Chicken Stir-Fry with Rice Noodles

Orange Chicken Stir-Fry with Rice Noodles

Quick, easy, and full of tempting colors and flavors, this simple stir-fry is ideal for a weeknight dinner. To change it up, try using beef or pork instead of the chicken or adding snap peas, other colors of bell peppers, or some sliced orange. Rice noodles offer a nice change of pace, but regular rice will work as well.

Serves 4

  • 8 ounces rice noodles
  • 3/4 cup orange juice
  • 3 tablespoons soy sauce, plus more for serving
  • 1 tablespoon cornstarch
  • 2 teaspoons orange zest
  • 1 1/2 teaspoon sesame seeds
  • 2 tablespoons high heat cooking oil, such as peanut, sunflower, safflower, or grapeseed
  • 1 small red bell pepper, cut into 1-inch dice
  • 3 to 4 small dried red chiles, roughly broken into pieces, or a large pinch of dried crushed red pepper
  • 1 small red onion, cut into 1-inch dice
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 scallions, thinly sliced
  • Chile oil for serving (optional)

Prepare the noodles according to package directions.

Meanwhile, in a small bowl, whisk together the juice, soy sauce, cornstarch, and zest. Set aside.

Warm a large wok or nonstick skillet over high heat. Add the sesame seeds and toast, stirring occasionally, until lightly browned and fragrant, 30 to 60 seconds. Transfer to a plate and set aside.

Return the wok to high heat and add the oil. Once it’s very hot, add the bell pepper and chiles and stir-fry for 30 seconds. Add the onion and stir-fry for 30 seconds. Add the chicken and stir-fry until the vegetables are crisp-tender and the chicken is cooked through, 4 to 5 minutes. Add the juice mixture and cook, stirring, until it comes to a boil and thickens.

Drain the noodles and divide among serving bowls. Top with chicken mixture and sprinkle with the sesame seeds and scallions. Serve additional soy sauce and chili oil, if you like, at the table.