Orange Chicken Stir-Fry on Egg Noodles

2 boneless, skinless chicken breasts

1/2 tsp (2.5 mL) sage, dried

1/2 tsp (2.5 mL) thyme, dried

1/2 tsp (2.5 mL) salt

1/4 tsp (1.25 mL) pepper

2 tsp (10 mL) vegetable oil

2 green onions, large, minced

2 cloves garlic, minced

1 red pepper, sliced

1 cup (250 mL) mushrooms, sliced

2 cups (500 mL) snow peas

1/2 cup (125 mL) chicken broth, gluten free

1 tsp (5 mL) orange peel, grated

2 tbsp (30 mL) orange juice

1/2 pkg egg noodles, uncooked

1 Cut chicken breasts into thick strips. Place in a shallow dish and sprinkle with sage, thyme, salt and pepper.
2 In a large non-stick skillet, heat oil over medium-high heat. Cook chicken pieces for 8 minutes or until meat thermometer registers 165°F (74°C). Remove to plate and keep warm.
3 Return skillet to heat and cook onions, garlic, red pepper and mushrooms for 5 minutes or until softened. Add snow peas, stock and orange peel. Bring to a boil, cover and cook for 1 minute or just until snow peas are tender crisp. Return chicken to pan and heat through. Drizzle with orange juice.
4 While stir-fry is cooking, prepare noodles according to package directions. Serve stir-fry over cooked noodles.