Chicken with Citrus-Soy BBQ Sauce Over Pickled Ginger Noodles

This barbecue sauce is tangy, sweet, and smoky at the same time. 

Tangy from the orange juice and ketchup, sweet from the brown sugar, and smoky from the chili powder and liquid smoke. 

The noodles get their pickle flavor and subtle heat from pickled ginger, added color from shredded spinach, and nutty flavor from the toasted sesame oil.

Prep Time: 10 to 15 minutes       
Cook Time: 25 to 30 minutes
Ingredients

Cooking spray

4 boneless skinless chicken breast halves (about 5 ounces each)

Salt and freshly ground black pepper

½ cup orange juice

¼ cup ketchup

1 tablespoon reduced-sodium soy sauce

1 tablespoon light brown sugar

1 teaspoon chili powder

½ teaspoon liquid smoke

8 ounces soba noodles

2 cups thinly sliced baby spinach leaves

1 tablespoon rice wine vinegar

1 tablespoon minced pickled ginger

2 teaspoons toasted sesame oil

Preparation1. Preheat oven to 400 degrees. Coat a shallow roasting pan with cooking spray.

2. Season both sides of the chicken with salt and pepper and arrange in the prepared pan. 

3. In a small bowl, whisk together the orange juice, ketchup, soy sauce, brown sugar, chili powder and liquid smoke. Spoon the mixture all over the chicken. 

4. Roast for 25 to 30 minutes, until the chicken is cooked through and no longer pink on the inside.

5. Meanwhile, to make the noodles, cook the soba noodles according to the package directions. Drain and transfer to a large bowl. 

6. While the noodles are still hot, fold in the spinach. Add the vinegar, ginger, and sesame oil and toss to combine.

7. Season to taste with salt and pepper.

8. Serve the chicken over the noodles. 

Serves 4

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