Orange Ginger Chicken with Pan Fried Sesame Noodles
A nice change from the normal stir-fry dinner.
Quick Facts
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients
Chicken
3 tablespoons soy sauce
2 tablespoons Mazola® Corn Oil
2 tablespoons fresh minced ginger
2 tablespoons fresh minced garlic
1 teaspoon sesame oil
2 boneless, skinless chicken breasts, thinly sliced into 1/4-inch strips
1 cup orange juice
2 tablespoons brown sugar
2 tablespoons dry sherry
1 tablespoon Argo® Corn Starch
Pan-Fried Noodles
2 tablespoons Mazola® Corn Oil
1 teaspoon sesame oil
4 cups cooked thin spaghetti, drained (8 ounces dry)
1 tablespoon whole white sesame seed
2 tablespoons soy sauce
Vegetables
1 cup matchstick cut carrots
1 cup snow peas OR sugar snap peas, halved diagonally
Directions
Combine soy sauce, corn oil, ginger, garlic, sesame oil and chicken strips in a medium bowl; stir and set aside to blend flavors.
Combine orange juice, brown sugar, sherry and corn starch in a small bowl; set aside.
Heat wok OR large skillet over medium-high heat until water drop evaporates on contact. Swirl corn oil and sesame oil in pan and quickly stir in cooked noodles and sesame seeds. Cook and stir for 1 minute; stir in soy sauce and continue to cook 1 more minute. Transfer to large serving plate, cover loosely and set aside.
Increase heat to high; add chicken mixture to pan, stirring until browned on all sides and chicken is cooked through. Reduce heat to medium-high; stir orange juice mixture and pour over chicken. Add vegetables; continue to cook and stir for 3 minutes or until sauce thickens. Pour chicken and sauce over noodles on serving platter.
Garnish with additional sesame seeds and sliced green onion, if desired. Serve immediately.