Chrissy’s Country Cookin’

Ingredients

• 1 pound whole wheat spaghetti or soba noodles
• Salt and freshly ground black pepper
• 2 tablespoons canola oil, divided
• Cooked Chicken
• 1 bunch of scallions, cut into 3 inch pieces
• 2 handfuls (about 1/2 pound) of string beans, about 1/2 pound, cut lengthwise into strips
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 3 cloves garlic, chopped
• 1/2 jar (about 1/3 to 1/2 cup) orange marmalade, about 6-8 ounces
• 1/4 cup tamari
• 1 tablespoon chili oil
• 1/4 cup chicken stock (if needed)
• 1 palmful sesame seeds and/or slivered almonds

Preparation

1. Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the noodles and cook according to the package directions to al dente.
2. Toast sesame seeds and/or almonds in a skillet over medium-high heat. You can tell they’re done when you can smell them!
3. While the noodles are cooking, heat the marmalade, tamari, chili oil and a pinch of freshly ground black pepper in a small saucepot over low heat. Stir to combine.
4. Place a large skillet over medium-high to high heat and add 1 tablespoon canola oil, about once around the pan. Once the oil starts to ripple, add the chicken to the pan and cook, about 1-2 minute on each side. When the chicken turns white add the veggies to the pain and cook until the chicken is cooked through and the veggies are tender, about 3-4 minutes.
5. Drain the noodles and add them to the skillet with the veggies. Pour the tamari/marmalade mixture into the skillet and give it a good toss to make sure everything’s nice and coated with the sauce. If you need more moisture to coat the noodles, add a little chicken stock. Plate the noodles onto dishes and garnish with toasted sesame seeds and/or almonds.