Udon Noodles with Mandarin Chicken

Mandarin Chicken with Udon Noodles
Find Udon noodles in the Asian section of most grocery stores

6 oz. Udon noodles
2 tsp dark (Asian-style) sesame oil
2 tsp peanut oil
4 boneless, skinless chicken breasts
salt and pepper to taste
1 can mandarin oranges in light syrup (11 oz.), un-drained
½ cup chopped green onions
1 jalapeño chili (seeded and minced)
2 cloves garlic, minced
½ cup chicken broth
1 tbs light soy sauce
2 tsp cornstarch
3 tsp water

Cook Udon noodles per package directions (allow 30 minutes for this process). Rinse then set aside.

Heat oils in large skillet over medium high heat. Lightly season chicken with salt and pepper then brown chicken for about 3 - 5 minutes per side. Meanwhile drain mandarin oranges, save syrup. When chicken is browned, put half the syrup in the pan along with the oranges, onions, jalapeño and garlic. Let simmer uncovered for another 6 - 8 minutes, or until chicken is done.

Remove chicken and keep warm. In a medium bowl, mix broth, soy sauce, and remaining orange syrup. Stir into liquid in pan and bring to boil. In small bowl, mix cornstarch and water. Stir into sauce to thicken. Serve chicken on noodles covered with sauce.

Over medium high heat, brown 4 boneless chicken breasts in peanut and sesame oil for 3 - 5 minutes per side. Meanwhile drain 11 oz can of mandarin oranges, save syrup. When chicken is browned, put half the syrup in the pan along with the oranges, half cup chopped green onions, a chopped jalapeño and 2 cloves chopped garlic. Let simmer uncovered for another 6 - 8 minutes, or until chicken is done. Remove chicken and keep warm. Mix half cup chicken broth, 1 tbs soy sauce, and remaining orange syrup. Add to pan and bring to boil. In small bowl, mix cornstarch and water. Stir into sauce to thicken. Serve chicken on cooked Udon noodles covered with sauce.


Hot Spinach with Lemon and Currants
1 tbs butter
¼ cup dried currants
¼ cup mined lemon (including peel)
1 tsp sugar
1 lb fresh spinach leaves, rinsed and drained
½ tsp nutmeg, ground
salt
In a medium saucepan over high heat (can be done in a wok) stir in butter, currants, lemon and sugar until lemon in slightly brown, about 3 minutes. Put mixture in a bowl.
Add spinach leaves and nutmeg to pan. Continually stir until spinach is wilted, about 2 – 3 minutes. Stir in currant mixture and salt and pepper to taste.