Sweet-and-Sour Chicken with Rice Noodles

• servings: 4
• active time: 10 minutes
• total time: 10 minutes

Ingredients

12 ounces rice noodles, also called pad thai noodles

2 cups sugar snap peas, ends trimmed

2 cups apricot preserves, or orange marmalade

3 tablespoons soy sauce

1 tablespoon mirin (Japanese rice wine)

1 teaspoon sesame oil

4 cups cubed cooked chicken from the Sheet

Pan Parsley Lemon

Chicken (page 37), or any cooked chicken

2 tablespoons chopped fresh cilantro

Salt and freshly ground black pepper

Directions

1. Cook the noodles in a large pot of boiling water for 4 minutes, adding the sugar snap peas for the last minute of cooking. Drain and set

aside.

2. Meanwhile, in a large skillet or saucepan, combine the apricot pre- serves (or orange marmalade), soy sauce, mirin, and sesame oil. Set the pan over medium heat, and bring to a simmer.

3. Add the chicken and cook for 1 to 2 minutes to heat through. Fold in the noodles, sugar snap peas, and fresh cilantro.

4. Season to taste with salt and black pepper, and serve.