Stir-Fried Chicken with Samurai Ginger Glaze over Rice Noodles « Tad McBride Sauces

Ingredients

• 1 1/2 lbs chicken breast tenders
• 1/4 cup sesame oil, separated into two parts
• 2 tbsp vegetable oil (for searing chicken)
• 1/4 cup Samurai Sauce
• 1 tbsp fresh ginger, minced
• 2 tsp Tamari soy sauce
• 2 tsp rice wine
• 1/2 tbsp brown sugar
• 1 tsp cornstarch
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, sliced extra thin
• 1 tsp red chili flakes
• 1/2 cup fennel, roughly chopped
• 10 broccolini stalks, stems trimmed
• 1 medium zucchini, thickly sliced
• 2 medium carrots, peeled and julienned
• 1 yellow bell pepper, julienned
• 1 lb cooked rice vermicelli