A savory Asian skillet dinner.
1/3 cup light sesame oil
4 boneless, skinless chicken breasts, cubed
4 cloves garlic, minced
1/4 cup soy sauce
1/2 cup chicken stock (or white wine, or a combination)
The pulp, juice and zest of one large orange
2 tablespoons grated gingerroot
12-ounce package rice noodles
4 eggs, beaten
1/2 teaspoon dark sesame oil
1 cup sesame sticks
In a large skillet, saute chicken in sesame oil until just barely pink. Stir in garlic. Add soy, chicken stock, orange juice and gingerroot. Let simmer 10 minutes, uncovered.
Meanwhile, cook rice noodles (4 minutes).
Add eggs to skillet and cook on low for a few minutes. Drain noodles and add to skillet, mixing well. Drizzle top with dark sesame oil. Transfer to a large platter and sprinkle top with sesame sticks. Serves 5 - 6.