Orange Ginger Chicken with Udon Noodles
A nice change from the normal stir-fry dinner.
Quick Facts
- Prep Time: 00:20
- Yield: 4 servings
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons 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
- 2 tablespoons corn oil
- 1 teaspoon sesame oil
- 4 cups cooked udon noodles, drained
- 1 tablespoon whole white sesame seed
- 2 tablespoons soy sauce
- 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.
