Recipe: Orange Ginger Chicken with Pan Fried Sesame Noodles

ORANGE GINGER CHICKEN WITH PAN FRIED SESAME NOODLES

FOR THE CHICKEN:
3 tablespoons soy sauce
2 tablespoons Mazola Corn Oil
2 tablespoons fresh minced ginger
2 teaspoons 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

FOR THE PAN-FRIED NOODLES:
2 tablespoons Mazola Corn Oil
1 teaspoon sesame oil
4 cups cooked thin spaghetti, drained (8 ounces dry)
1 tablespoon Spice Islands Sesame Seeds
2 tablespoons soy sauce

FOR THE VEGETABLES:
1 cup matchstick cut carrots
1 cup snow peas OR sugar snap peas, halved diagonally

TO PREPARE THE CHICKEN:
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.

TO MAKE THE PAN-FRIED NOODLES:
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.

TO COOK THE CHICKEN AND VEGETABLES:
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.

TO SERVE:
Garnish with additional sesame seeds and sliced green onion, if desired. Serve immediately.

Makes 4 servings
Adapted from source: Argo Corn Starch, ACH Food Companies, Inc.