What
you need,
2
boneless skinless chicken breasts, cut into 2 inch strips
Salt
and Pepper
1
tbsp. peanut oil
3
cloves garlic, sliced very thinly
1
cup orange juice
¼
cup hoisin sauce
2
tbsp. rice wine or sherry cooking wine
1
½ tbsp. rice wine vinegar or cider vinegar
3
tbsp. brown sugar
1
tsp. chili paste
2
tbsp. soy sauce
2
tsp. toasted sesame oil
1
tsp. corn starch
2
tbsp. cold water
1
red pepper, sliced into thin strips
1
cup sliced mushrooms
1
cup snow peas
1
small package of soba noodles cooked according to package directions (about 2 ½
cups cooked noodles)
In
a large skillet heat the oil over medium high heat. Season the chicken with
salt and pepper and cook for 5-6 minutes until the chicken is well browned.
Remove
from the pan and set aside.
Add
the veggies to the pan and cook for 3-4 minutes until they start to soften. Add
the garlic and cook 1-2 minutes longer.
Remove
the veggies from the pan to a plate.
Add
the orange juice to the pan and cook simmering gently until it has reduced by
about half, about 5 minutes.
In
a small bowl stir together the hoisin sauce, rice wine, vinegar, brown sugar,
chili paste, soy sauce and sesame oil.
Once
the orange juice has reduced add the hoisin mixture to the pan. Bring it to a
boil. Stir the corn starch into the water and add to the pan. Cook 1-2 minutes
until the sauce thickens.
Meanwhile
cook the soba noodles according to the package directions. Drain and rinse
until cold water.
Add
the chicken and veggies back to the pan and cook 1-2 minutes until heated
through. Toss in the noodles and stir to coat.
Serve
right away.
Jen of My Tiny Oven
