Citrus Chicken And Noodles Food

SLOW-COOKER SOY-CITRUS CHICKEN

Steps:

• Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.
• Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain; toss with the watercress.
• Season the chicken with salt and pepper. Serve over the noodles and top with the cilantro.

CITRUS CHICKEN AND NOODLES

Steps:

• Heat chicken in butter.
• Add remaining ingredients except pasta.
• DO NOT BOIL.
• Either serve atop pasta OR gently toss together before serving.
• Can easily be doubled for 4 servings.

CITRUS CHICKEN STIR FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil.
• Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
• Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
• Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
• Remove sauce from heat. Stir in lemon juice and set aside.
• Heat peanut oil in a large skillet over medium-high heat.
• Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
• Remove chicken from skillet and set aside, leaving oil in the pan.
• Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
• Remove ginger root piece from sauce and discard.
• Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
• Serve over whole-wheat noodles.

EASY LEMON PASTA WITH CHICKEN

Steps:

• Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
• Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
• Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
• Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

LEMON CHICKEN WITH SPRING VEG NOODLES

Steps:

• Heat the oil in a non-stick pan, then fry the chicken for 5 mins until almost cooked. Tip onto a plate. Pour 250ml water into the pan with the lemon zest and juice, sugar and ginger. In a bowl, mix the cornflour with a little water until smooth, then whisk into the pan. Bring to the boil, stirring, then add the chicken to the sauce. Reduce the heat. Bubble for a few mins until chicken is cooked and the sauce thickened.
• Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain. Toss together the chicken, noodles, veg and spring onions; serve scattered with nuts.

LEMON ITALIAN CHICKEN WITH NOODLES

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, mix dressing and lemon zest until blended. Heat 1/4 cup of the dressing mixture in large nonstick skillet on medium heat. Add chicken; cook 7 to 8 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add vegetables and remaining dressing mixture to skillet; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
• Drain noodles. Serve topped with chicken, vegetable mixture and cheese.

CITRUS SOBA NOODLES

Steps:

• Cook the noodles in boiling water according to pack instructions, about 7 mins, then rinse under cold running water until cool. Drain well.
• Tip into a bowl and toss with the spring onions, lime zest and juice, and soy sauce.

CITRUS CHICKEN

Steps:

• Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
• Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
• With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
• Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.