Yield: 4 Servings
- 8 ounces rice noodles
- 3 tbsp toasted sesame oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, sliced
- 4 ounces fresh snow peas, trimmed and halved crosswise (2 cups)
- 4 boneless, skinless, chicken thighs (about 1 pound), cut into 1-inch pieces
- 1 tbsp cornstarch
- ¼ cup orange marmalade
- ¼ cup rice vinegar
- 3 tbsp tamari or soy sauce
- ½ tsp freshly ground black pepper
- ¼ cup chopped roasted, salted peanuts
- ¼ cup sliced scallions
- Prepare noodles according to package directions; set aside.
- Heat 2 tablespoons oil in a large skillet over medium-high. Add bell pepper and onion and cook, stirring often, until they begin to soften, about 4 minutes. Add snow peas and cook, stirring often, until vegetables are tender, 2 to 3 minutes. Remove from skillet; set aside.
- Add remaining 1 tablespoon oil to skillet; add chicken in a single layer. Cook, turning once until browned and cooked through, about 8 minutes.
- Meanwhile, whisk cornstarch and ¼ cup water in a small bowl. Stir in marmalade, vinegar, tamari, salt, and black pepper.
- Add cornstarch mixture to chicken; bring to a boil over medium-high. Cook, undisturbed, until the sauce thickens and chicken is glazed, about 1 minute. Return vegetables to skillet and toss to coat.
- Serve chicken and vegetables over noodles, topped with peanuts and scallions.