15-Minute Almond Chicken With Noodles

15-Minute Almond Chicken With Noodles

Makes: 4 Servings

Ingredients

• 1 lb. boneless, skinless chicken breast, cut into 1″ cubes
• 2 Tbsp. plus 2 tsp. soy sauce, divided
• 1/4 c. chicken broth
• 1 Tbsp. sweet rice wine (Mirin), or substitute sherry
• 2 tsp. cornstarch
• 1 Tbsp. plus 1 tsp. sesame oil, divided
• 1/2 tsp. sugar
• 2 Tbsp. grapeseed oil (or vegetable oil)
• 2 tsp. minced ginger
• 1 small onion, chopped
• 1 c. sugar snap peas, rinsed
• 1/4 c. dry-roasted salted almonds
• 1/4 c. chopped scallion for garnish
• 6 oz. whole wheat angel hair pasta (or any long noodles – just follow package directions for al-dente)

Instructions

1. Place the chicken in a medium bowl with 2 Tbsp. soy sauce and the minced ginger, then toss to coat evenly.
2. In a large pot, boil 6 cups of water with some salt. Add pasta and cook for 3 minutes, or until al dente. Do not overcook the pasta, as it will continue to cook when you stir fry it.
3. In a small bowl make the sauce: combine the chicken broth, sweet rice wine, cornstarch, 1 tsp. sesame oil, and sugar, and stir well. Set aside.
4. When the pasta has finished cooking, drain the noodles and return the pan to low heat. Add 1 Tbsp. sesame oil and 2 tsp. soy sauce to the pan.
5. In a wok or large, deep skillet, heat the vegetable oil over high heat. Add the ginger and chicken mix and spread it out into a single layer. Let it cook for 1 minute then stir.
6. Add the onion and sugar snap peas and cook, stirring now and then, for 3-5 minutes or until the chicken has cooked through.
7. Meanwhile, return your al dente noodles to the pot containing the warm oil and soy sauce. Turn the heat up to medium-high and let the noodles fry, tossing them with tongs occasionally to prevent burning.
8. Add the pre-mixed sauce to the work and toss well to mix everything together. Once the sauce has thickened, add the almonds and toss to coat. Serve over the pan-fried noodles and garnish with chopped scallions.

Source: thewanderlustkitchen