Orange Chicken and Udon Stir-Fry

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Chicken marinated in mandarin orange juice adds a sweet flavor to garlicky peanut butter-glazed udon noodles and stir-fried vegetables. Kids love it and have no idea they are eating all those veggies.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
1 hr
Total Time:
1 hr 50 mins


  • 3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized cubes

  • 1 mandarin orange, juiced

  • 2 tablespoons lemon juice

  • 2 tablespoons rice vinegar

  • 1 tablespoon soy sauce

  • 3 cloves garlic, smashed

  • 2 tablespoons olive oil

  • 8 ounces udon noodles

  • 1 medium yellow bell pepper, cut into chunks

  • 1 medium sweet onion, roughly chopped

  • 1 medium carrot, grated

  • 2 cloves garlic, minced

  • 2 cups broccoli florets

  • 1 (15 ounce) can mixed stir-fry vegetables, drained

  • 2 tablespoons peanut butter

  • 2 tablespoons teriyaki sauce


  1. Place chicken into a resealable zip-top bag (such as Ziploc®). Add mandarin orange juice, lemon juice, rice vinegar, soy sauce, and smashed garlic. Close the bag tightly and mix the marinade into the chicken. Place into a refrigerator and let rest for 1 hour.

  2. Heat olive oil in a large skillet or wok over high heat. Add chicken and marinade; bring to a boil. Cook, uncovered, stirring occasionally, for 6 minutes.

  3. While chicken cooks, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.

  4. Stir bell pepper, onion, carrot, and minced garlic into the skillet with chicken. Reduce heat to medium and cover. Cook for 6 minutes. Add broccoli, cover, and cook for 3 minutes more. Add stir-fry vegetables and mix well. Stir in peanut butter and teriyaki sauce. Add drained udon and heat through, 2 to 3 minutes. Serve immediately.

Cook's Notes:

If you can't find udon noodles you can substitute spaghetti noodles--just make sure you cook them to the package directions. They take a bit longer to cook.

I use a can of mixed stir-fry vegetables that include mushrooms, bean sprouts, bamboo shoots, and water chestnuts.

Nutrition Facts (per serving)

326 Calories
10g Fat
38g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 326
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 9%
Cholesterol 40mg 13%
Sodium 840mg 37%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 22g
Vitamin C 75mg 376%
Calcium 66mg 5%
Iron 2mg 11%
Potassium 540mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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