Sweet and Tangy Noodles with Chicken and Vegetables

Prepare to be amazed! These slippery noodles are shimmering from a homemade sweet and tangy concoction made by jazzing up store-bought sauce. The "ordinary" sauce is transformed into something with deep, rich flavor; a slick blend of sweet/salty ingredients that linger on your tongue for a deliciously long time. Gluten-free, ultra-healthy and ready in less than 30 minutes.

Notice I didn't call these sweet and "sour" noodles. That's because they're not sour! It's a distinctly wonderful tang that partners with the sweeter ingredients in the sauce.
And those caramelized vegetables! They add a fantastic sweetness too!

Aside from the incredible flavor, the best thing about this dish is its versatility. I added onion, bell pepper and garlic. You can use any onion variety you want (red, yellow, white, scallion, leek), any pepper color you want, and as much garlic as you like. You can also make swaps and additions; so add any vegetables you already have handy (even those from your freezer).

About the bottled sauce: I chose a store brand variety of sweet and sour sauce. They're all pretty much the same, so get what you like or find.

About the fruit preserves: I called for apricot preserves or orange marmalade. As you can imagine, you will get distinctly different flavors depending on what you choose. Both provide sweetness, but decide whether you want the dominant flavor to be apricot or orange.

Sweet and Tangy Noodles with Chicken and Vegetables 

12 ounces rice noodles (also called Pad Thai noodles)
1 cup chicken broth
1/2 cup sweet and sour sauce of choice
1/2 cup apricot preserves or orange marmalade
1/4 cup soy sauce or liquid aminos
2 tablespoons mirin (Japanese rice wine)
1 teaspoon dried cilantro
1 teaspoon sesame oil
1 tablespoon peanut oil
1 cup chopped red onion
1 bell pepper (any color), seeded and chopped
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and ground black pepper
Chopped fresh cilantro for serving
Chopped green onions for serving

Cook the noodles in a large pot of water for 4 minutes. Drain and cover with foil to keep warm.
Meanwhile, in a small bowl, whisk together the broth, sweet and sour sauce, apricot preserves, soy sauce, mirin, cilantro, and sesame oil. Set aside.
Heat the peanut oil in a large skillet or wok over medium-high heat. Add the onion and bell pepper and cook for 3 to 5 minutes, until soft and golden. Add the garlic and cook for 30 seconds. Add the chicken and cook for 3 to 5 minutes, until golden brown on all sides, stirring frequently. Season the chicken and vegetables 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 use a fork or tongs to separate the noodles and coat them with the sauce. Cook for 1 to 2 minutes to heat through. Top with cilantro and green onions and serve.
Serves 4