Orange Soy Chicken with Asian Noodles

I have made this a couple of times and I love it. Of course the day I take a picture of it the sauce didn't thicken but that is my fault for not letting it simmer long enough. You could use whatever noodle you have on hand. What is pictured is somen noodles but udon would be great with it as well. Somen was the noodle of choice by my husband that night, so that was what I made. You can make this dish with pork or beef. I did not have any on hand but broccoli would be delicious mixed in with this.

• 4 chicken breast
• 1 Tbsp vegetable oil
  
• 1 C. orange marmalade
  
• 1/2 C. chicken stock, reduced sodium
• 2 Tbsp soy sauce, reduced sodium
• 1 tsp sesame oil
• 12 ounces pasta, cooked according to package

1. Heat vegetable oil in a large skillet over medium- high heat. Season both sides of chicken breast with salt and pepper. Add chicken to the skillet and cook 2 minutes per side, until golden brown.
2. In a medium bowl stir together orange marmalade, broth, soy sauce and sesame oil. Mix until well combined and then add to the chicken in the pan.
   
3. Bring to a simmer for 5 minutes or until the chicken is cooked through and the sauce thickens and reduces. Arrange the noodles on a serving platter and top with the chicken and sauce.