Orange Ginger Teriyaki Chicken with Pan-Fried Sesame Noodles
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings
- CHICKEN:
- 2 tablespoons Mazola® corn oil
- 1 teaspoon sesame oil, Asian
- 2 tablespoons soy sauce
- 2 tablespoons ginger, fresh minced
- 2 teaspoons garlic, minced
- 2 chicken breasts, uncooked, boneless, skinless, thinly sliced, about 1/4 inch strips
- 1 cup orange juice
- 1 tablespoon brown sugar
- 2 tablespoons sherry
- 1 tablespoon Argo® corn starch
- 1/2 cup matchstick carrots
- 1 cup snow peas or sugar snap peas, halved diagonally
- 1 green onion, diagonally sliced, 1/8-inch
- PAN-FRIED NOODLES:
- 2 tablespoons Mazola® corn oil
- 1 teaspoon sesame oil
- 4 cups (1/2 pound, dry) thin spaghetti or Capellini cooked, drained
- 1 tablespoon Spice Islands® sesame seeds
- 1 tablespoon soy sauce
- Combine corn and sesame oils, soy sauce, ginger, garlic 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 measuring cup; stir well and set aside.
- Heat wok or large skillet over medium-high heat until water drop evaporates on contact. Swirl 2 tablespoons corn oil and 1 teaspoon sesame oil in pan and quickly stir in cooked noodles and sesame seeds. Stir and heat for 1 minute then stir in soy sauce and combine to heat 1 more minute. Transfer to large serving plate, cover loosely and set aside.
- Increase heat to high and pour chicken mixture into pan stirring until browned on all sides and chicken is mostly cooked through. Reduce heat to medium-high; stir orange juice mixture and pour over chicken. Add carrots and snow peas; continue to stir and heat 1 more minute or until sauce thickens. Pour chicken and sauce over noodles on serving platter.
- Garnish with additional sesame seeds and green onion. Serve immediately.
