Orange Ginger Chicken with Pan Fried Sesame Noodles

Ingredients

• 
  Chicken
• 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
• 
  Pan-Fried Noodles
• 2 tablespoons 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.