Fast, easy, and different! Real Simple magazine’s Orange Chicken Stir-fry with Rice Noodles is a nice weeknight recipe to get in all your veggies, still hit some sweet cravings, and also have the fun, fast-cooking, child-friendly rice noodles as part of the equation. The thin version catches all the sauce very nicely. See below for some necessary modifications!
How to make it an A+: I would immediately switch from chicken thighs to pieces of chicken breast. With so many veggies, and so much going on, thighs tend to add too many odd shapes and less of a sturdy, reliable texture. The breast pieces will stand up to the entire dish. After that, my issue with the dish is the marmalade. I don’t think I’ve ever like marmalade in anything, and it takes this (what should me a salty/sweet, home-version of takeout) and makes it a very bitter dish. One way to fix this would be by making a whole new sauce with straight OJ, sugar, and a dash of zest. If you want to take the super easy route, though, drizzle sweet chili sauce over the whole dish at the end. It will sweeten the whole thing up, but still keep with the stir-fry flavors. Enjoy!