Sesame Peanut Chicken with Crisp Noodles, Vegetables & Spinach

Time: 45 mins
Effort: Easy (but there are a few simultaneous steps to follow)

2 chicken breast halves cut into 1" cubes
3-4 tbsps canola or corn oil for frying
1 tsp each: Salt, garlic powder & white pepper
1/4 cup each: Hoisin sauce, soy sauce
1 tsp white vinegar
2 tbsp cane sugar or honey
1 tsp sesame oil
2 tbsp roasted sesame seeds
1 whole sweet yellow or red pepper, cubed
1/2 cup carotts, julienned
1/2 cup salted, shelled peanuts
3-4 whole dried chile peppers broken into pieces
1/2 cup scallions cut into 1/4" slices
2 cups Chinese steam fried noodles
2 cups spinach leaves, washed (do not use baby spinach)
1 tsp canola or corn oil for spraying
1 tbsp sugar

Turn oven on to 450o. Spread parchment paper on a large baking sheet and loosely arrange spinach leaves on top. Set aside. In a large bowl, coat chicken pieces with salt, pepper and garlic. In a small bowl, mix the hoisin, soy sauce, vinegar, sugar and sesame oil. In a large skillet or wok if you have one, heat 3-4 tbsp canola or corn oil until very hot. Add a few pieces of chicken and quickly fry so they are golden on all sides, then set them on a plate with paper towels to drain off the excess oil. Repeat the process with the rest of the chicken. Drain off most of the oil from frying so that you have only about 1 tbsp left, then quickly stir-fry the carotts and peppers. Add the noodles and stir-fry for another 5 minutes. Remove from heat. Spray or drizzle 1 tsp canola oil on the spinach and bake in the heated oven. In a medium saucepan, heat up the hoisin/soy sauce mixture until boiling and thickened, add chicken pieces, peanuts, chile peppers and sesame seeds and mix so that the chicken is well coated. Remove from heat and add scallions. Check the spinach in the oven - when they are slightly browned and crispy, remove from oven and sprinkle with sugar. Serve the chicken over the noodles with spinach on the side.