SZECHUAN ORANGE-GINGER CHICKEN with PASTA & VEGETABLES

SZECHUAN ORANGE-GINGER CHICKEN with PASTA & VEGETABLES

 

Preheat oven to 375°
Place in a shallow baking dish: sprinkled with:	1 lb [450g] chicken breast, boneless, skinless seasoned pepper [
Roast 20 to 30 minutes until tender cooked. Remove from oven, cut into bite-sized pieces.
Meanwhile, cook & drain:	350 g vermicelli pasta
In a prep bowl, whisk together, and set aside:	2 tbsp tahini ¼ cup V-H dry garlic sauce ½ cup orange juice 1 tbsp chili-garlic sauce ¼ cup sherry 2 tsp garlic, minced 2 tsp brown sugar 1 tsp ground cumin 2 tsp ground ginger
Steam:	bunch of broccoli
In a large skillet or wok over med-high heat, stir fry:	1 red pepper, cut in 2 cm pieces
Stir in the sauce, roasted chicken and lower heat to simmer. Divide pasta between 4 to 6 bowls, spoon chicken sauce over.
Garnish with:	Chow Mein noodles Dry roasted unsalted peanuts
Serve immediately with steamed broccoli on the side.