Orange and Ginger Chicken Stir-Fry with Sesame Noodles

Cooks in a hurry will love the zesty fresh flavours of orange and ginger in this quick chicken stir-fry from Jo Pratt
By Jo Pratt
Orange and Ginger Chicken Stir-Fry with Sesame Noodles
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the noodles

  • 2-3 stripswholewheat or buckwheat noodles
  • 1-2 tsp sesame oil
  • 1 tbsp toasted sesame seeds
  • small handfulchopped coriander
  • soy sauce, to taste

For the stir-fry

  • 1-2 tbsp vegetable or sunflower oil
  • 2x180 g chicken breasts
  • 3 cm grated ginger
  • 2 cloves garlic, crushed
  • 200 g small pak choi, quartered
  • 100 g sugar snap peas or mangetout
  • 1 small orange pepper, seeds removed and sliced into strips
  • 1 medium carrot, peeled and thinly sliced
  • 100 g tips of asparagus
  • bunch spring onions, cut into 3cm pieces
  • 1/2 orange, grated zest and juice
  • 1 tbsp dark soy sauce
  • 2 tbsp honey


1. Cook the noodles according to the packet instructions. Drain well and toss together with the sesame oil, sesame seeds and coriander. Season with a little soy sauce and keep hot whilst making the stir-fry.

2. Heat the oil in a hot wok and add the chicken, ginger and garlic. Stir-fry for a couple of minutes, until the chicken has turned opaque.

3. Add all of the vegetables and orange zest. Stir-fry for a further 2 minutes before adding the orange juice, soy sauce and honey.

4. Cook for 3-4 minutes, until the sauce has reduced and thickened and the vegetables are lightly cooked, but still retaining a little crunch.

5. Serve in bowls with the noodles.

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