Orange Chicken Stir-Fry With Rice Noodles

• порції: 4 servings
• загальний час: 30 minutes

Інгредієнти

8 ounces rice noodles

3 tablespoons toasted sesame oil, divided

1 red bell pepper, cut into 1-in. pieces

1 red onion, sliced

4 ounces fresh snow peas, trimmed and halved crosswise (2 cups)

4 boneless, skinless chicken thighs (about 1 lb.), cut into 1-in. pieces

1 tablespoon cornstarch

¼ cup orange marmalade

¼ cup rice vinegar

3 tablespoons tamari or soy sauce

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup chopped roasted, salted peanuts

¼ cup sliced scallions

Напрямки

Prepare noodles according to package directions; set aside.

Heat 2 tablespoons oil in a large skillet over medium-high. Add bell pepper and onion and cook, stirring often, until they begin to soften, about 4 minutes.

Add snow peas and cook, stirring often, until vegetables are tender, 2 to 3 minutes. Remove from skillet; set aside.

Add remaining 1 tablespoon oil to skillet; add chicken in a single layer. Cook, turning once, until browned and cooked through, about 8 minutes.

Meanwhile, whisk cornstarch and ¼ cup water in a small bowl. Stir in marmalade, vinegar, tamari, salt, and black pepper.

Add cornstarch mixture to chicken; bring to a boil over medium-high. Cook, undisturbed, until sauce thickens and chicken is glazed, about 1 minute. Return vegetables to skillet and toss to coat.

Serve chicken and vegetables over noodles, topped with peanuts and scallions.