Crispy Orange Chicken Bowl with Noodles

Featured Maple Leaf Product:  Schneiders Tempura Battered Chicken Balls (#41122)

Method

1. Preheat convection oven to 350'F/177'C.
2. Place frozen chicken balls on parchment-lined baking sheet. Bake for ~20 minutes; turn the chicken balls after 10 minutes to ensure even browning on all sides. Cook to an internal temperature of 165'C/74'C held for at least 15 seconds. Transfer to an insert pan with lid. Hold at >140'F/60'C until service.
3. In a small pan on the stove, mix together marmalade, 1st amount of soya sauce and vinegar. Heat until warm and then toss with heated chicken balls. Hold at >140'F/74'C.
4. While chicken balls are baking, cook Chinese Rice Noodles according to package directions. Once cooked, drain and then rinse with cold water. Hold till later step.
5. In a large skillet or grill top, heat sesame oil. Saute minced garlic, red pepper strips, and frozen oriental vegetables; stir in a folding motion. Cook until vegetables are tender-crisp. In the last few minutes of cooking, add in the snow peas and cook until all the vegetables are tender-crisp.
6. Combine the second portion of soya sauce and prepared chicken broth; mix into vegetables and then add in the cooked rice noodles and sliced almonds. Reduce heat. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
7. At point of service, serve 250 mls of noodle & vegetable mixture and place 4 chicken balls (100 g) on top.

Suggested Accompaniments

May garnish with soya sauce and chopped green onions (sides not included in the nutritional information).

Nutritional Info per 276 g/9.7 oz