Orange Ginger Chicken Thigh Cabbage Stir-Fry

Steps

1. Prepare first: cut the chicken thigh, slice the cabbage, mushrooms and green onion, grate the ginger and mince the garlic.
2. Make the citrus ginger sauce: in a bowl whisk the orange juice, soy sauce, honey, lime juice, cornstarch, half of the ginger and the red pepper flakes. Set aside.
3. Soak the rice noodles in hot tap water according to the package, about 10 minutes, then drain.
4. Heat half of the canola oil in a large skillet over high heat. Add the chicken thigh in one layer and sear, stirring once or twice, until browned and cooked to 165°F (74°C), 6 to 8 minutes. Move the chicken thigh to a plate.
5. Add the remaining half of the canola oil to the skillet. Add the mushrooms and cook undisturbed 3 minutes, then stir until browned, 2 more minutes.
6. Add the cabbage, the garlic and the remaining half of the ginger; stir-fry until the cabbage is crisp-tender, 3 to 4 minutes.
7. Return the chicken thigh to the skillet, stir the citrus ginger sauce and pour it in. Toss until glossy and thickened, about 1 minute.
8. Add the drained rice noodles and toss to coat. Turn off the heat, drizzle with the toasted sesame oil and scatter the green onion over the top before serving.