Soba noodles with chicken, veggies, and sweet spicy glaze

8.8 oz package of soba noodles

6 oz chicken breast

1 bell pepper, cut into strips

1 cup sliced mushrooms

1 T olive oil

1/2 cup apricot preserves

1 T rice vinegar

1 t chili garlic sauce

1 T powdered ginger

1/2 t soy sauce

2 cloves crushed garlic

1/4 cup slivered almonds

Boil water, add noodles, cook and drain. Set aside. Mix together preserves, rice vinegar, chili garlic sauce, ginger, soy sauce, and crushed garlic in a small bowl. Set aside. Saute mushrooms and peppers in olive oil for 2-3 minutes. Add chicken breast and saute until just cooked. Fold in sauce until chicken and vegetables are well coated. Top with slivered almonds. For the juiciest chicken, cover the pan and allow it to rest for at least 5 minutes. You can mix the noodles right in, or serve them separately. The nutrition info is for 1/4 of the recipe.

This would probably also be good with peach or plum preserves.