Ingredients

• 1 (16 ounce) package dry whole-wheat noodles
• 1/2 cup chicken stock
• 1/2 cup orange marmalade
• 1/3 cup tamari sauce
• 1 (1 inch) piece ginger root, peeled
• ground black pepper to taste
• 1 lemon, juiced
• 3 tablespoons peanut oil
• 2 pounds skinless, boneless chicken breast halves, cut into thin strips
• 1 (16 ounce) bag frozen stir-fry vegetables, thawed

Instructions

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