Citrus Chicken Stir Fry

Ingredients 

• 350g whole wheat spaghetti
• 1/3 cup tamari (soy-sauce)
• 1 inch knob ginger, peeled and left whole
• 1/2 cup orange marmalade
• Ground black pepper
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1.5 pounds chicken breasts, cut into strips
• 3 large garlic cloves, chopped
• 5 scallions, sliced on bias
• 1 cup  defrosted shelled edamame
• 2 small red peppers, thinly sliced
• 1 cup green beans, snow peas, or sugar snap peas
• 1 cup shredded carrots

Directions

1. In a small pot, over medium-high heat, combine stock, tamari, ginger knob, marmalade and pepper. 
2. Bring to a bubble, then reduce heat to medium and cook until sauce has thickened, about 20 minutes.
3. Remove sauce from heat, add lemon juice.
4. Over medium-high heat, heat olive oil in a wok. Add chicken and cook, tossing frequently, until golden brown and completely cooked, about 8 minutes. 
5. Remove chicken from wok and reserve.
6. To the same wok, on medium heat, add some more olive oil. Saute garlic and scallions for about 1 minute. Add remaining vegetables to the wok and cook, stirring frequently, for about 7 minutes.
7. Add the reserved chicken, sauce and pasta to the pan. Toss and heat through.
8. Serve!

Recipe taken from Rachel Ray