Chinese Chicken with Rice Noodles

Totally addictive, that's all I can say about dish. Slippery noodles, embellished with chunks of seared chicken, glazed with a slick sauce of apricot preserves, soy sauce, sesame, and cilantro. "Apricot preserves?", you ask? Yes, the sweet preserves replace what would traditionally be sugar in a "Chinese" stir-fry. So you get sweetness AND flavor. That's a double win.

I could have eaten this entire skillet of noodles and chicken. And I would have if the boys weren't home. But they were, so I shared.

You think I'm kidding? The combination of apricot, soy and sesame is out-of-this-world. You NEED to try it to believe it. I'm 100% sure you won't be buying sweet and sour sauce ever again.

And talk about EASY!  Ready in less than 20 minutes!

Chinese Chicken with Rice Noodles

1 cup chicken broth
1/2 cup apricot preserves
1/4 cup soy sauce or liquid aminos
1 teaspoon sesame oil
1 teaspoon dried cilantro
8 ounces stir-fry rice noodles, I used pad thai rice noodles
1 tablespoon vegetable oil or peanut oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and ground black pepper
1/2 cup frozen green peas, keep frozen until ready to use
Chopped green onions for serving

In a small bowl, whisk together the chicken broth, apricot preserves, soy sauce, sesame oil, and cilantro. Set aside.
Blanch the rice noodles in a large pot of boiling water for 4 minutes. Drain and cover with foil to keep warm.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, until soft. Add the chicken and cook until golden brown on all sides. Add the garlic and cook for 1 minute. Season the chicken with salt and pepper. Add the broth mixture and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Add the noodles and peas and simmer for 2 minutes to heat through, stirring frequently to separate the noodles.
Top with green onions before serving.
Serves 4