Ingredients

The following ingredients have 4 Servings
  • 1 lb or 2 medium boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/8 teaspoon sea salt (1/4 teaspoon black pepper, or to taste)
  • 2 teaspoons sesame oil (divided)
  • 6 ounces uncooked quarter inch thick gluten free dried rice noodles (found in the Asian aisle of the grocery store)
  • 3 Tablespoons olive oil (divided)
  • 3 cups broccoli florets
  • 1/2 cup grated carrots
  • 1/2 bell pepper (cut into thin strips)
  • 3 cloves garlic (minced)
  • 2/3 cups Soy Vay®’s Veri Veri Teriyaki® Marinade and Sauce
  • 1 teaspoon cornstarch (or arrowroot starch)
  • 3 Tablespoon fresh orange juice (plus more as needed to thin out sauce)
  • 1/2 teaspoon chili garlic paste (red pepper chili flakes or Sriracha sauce, optional, to taste)
  • toasted sesame seeds (for garnish)
  • 1/4 cup roasted cashews (for garnish)

Instruction

  • Season chicken with salt, black pepper, and 1/2 teaspoon sesame oil. Set aside.
  • Prepare the noodles according to package directions. Drain and set aside.
  • Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
  • Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, and grated carrots. Cook until the vegetables are just crisp tender, about 2-3 minutes.
  • Meanwhile, whisk together the Soy Vay® Veri Veri Teryiaki® sauce, cornstarch, orange juice, and chili garlic paste. Stir into the pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed.
  • Serve hot topped with sesame seeds, if desired.