ORANGE CHICKEN STIR FRY ENJOY DAN:

                        ORANGE CHICKEN STIR FRY by CHEF DAN:

Serves

INGREDIENTS:

8-ounces rice noodles

2-3 boneless, skinless chicken breast cut into bit-size pieces

1-tablespoon cornstarch

1-teaspoon olive oil

1/4-cup dry roasted peanuts

SAUCE:

2-tablespoons hoisin sauce,

2-tablespoons soy sauce

1/2-teaspoon olive oil

1/4-cup orange marmalade

1/2-teaspoon EACH kosher salt and freshly ground black pepper

STIR FRY:

1-tablespoon olive oil

2 garlic cloves, finely chopped

1-onion, sliced

1-bell pepper, cut into 1-inch pieces

2-whole bok coy, sliced

7-crimini mushrooms, sliced

1-carrot, peeled cut in half lengthwise & sliced on the bias

2-scallions, bias sliced into 1/2-inch slices

DIRECTIONS:

1.   Place noodles in warm water for about 20 minutes drain & set aside.

2.   Mix chicken, cornstarch & oil in a bowl, set aside.

3.   Mix sauce ingredients in a bowl, set aside.

4.   Heat oil in a wok over high heat & when sizzling.

5.   Add garlic & onion and stir-fry for 2-3 minutes.

6.   Add chicken and cook for 2 minutes or until color changes from pink to white.

7.   Add bell pepper, & next 3 ingredients, + sauce ingredients, cook 2-minutes.

8.   Add noodles, toss to coat, about 2 more minutes.

9.   Garnish with scallions & peanuts.

ENJOY DAN:                                                                          SHAZAM!!