Tuesday, September 11, 2007

Orange Ginger Teriyaki Chicken with Pan-Fried Sesame Noodles

Orange Ginger Teriyaki Chicken with Pan-Fried Sesame Noodles

Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings

  • 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
  • 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
  1. Combine corn and sesame oils, soy sauce, ginger, garlic and chicken strips in a medium bowl; stir and set aside to blend flavors.

  2. Combine orange juice, brown sugar, sherry and corn starch in a small measuring cup; stir well and set aside.

  3. 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.

  4. 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.

  5. Garnish with additional sesame seeds and green onion. Serve immediately.
From mazola.com

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