Return to Chicken Stir-Fry Recipes

 

Casablanca Stir-Fried Chicken

4 star rating
 

Add a Photo

Submitted by: lesleychef

 

Chicken is stir-fried with frozen, thawed Asian-style vegetables, and rice noodles, in a citrus, saffron, cumin and cinnamon sauce.
 

Ingredients

  • 1 to 1 1/2 pounds skinless, boneless chicken thighs (excess fat removed)
  • Juice and zest of 1 lemon
  • Juice and zest of 1 orange
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon saffron threads, crushed, or ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cinnamon
  • 1 6- to 8-ounce package thin rice noodles
  • 1 Tablespoon extra-virgin olive oil
  • 1 16-ounce bag frozen Asian-style vegetables, thawed & drained
  • Toasted cashews or almonds, for garnish

Save Recipe

Interact

 
Method

Cut the chicken thighs into bite-sized pieces and place in a medium bowl. Add the lemon juice and zest, the orange juice and zest, garlic, salt, cumin, coriander, saffron or turmeric, pepper, and cinnamon. Cover and marinate in the refrigerator at least two hours. To serve, cook the noodles according to package directions. Heat the oil in a 12-inch skillet. Add the chicken and the marinade; stir-fry until almost done. Add the drained vegetables; stir-fry until heated through. Drain the noodles and add to the chicken-vegetable mixture until well mixed. Portion the chicken into individual dishes or a serving bowl to pass. Garnish with toasted nuts. Serve immediately.

 

Notes:

 

Number of Servings: 4 to 6

 

Submitted by: lesleychef ()

Comment
 
 

Advertisement