Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil (divided)
  • 1 lb skinless boneless chicken breast (cut into bite size pieces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves (minced)
  • 1/2 teaspoon grated ginger
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped red bell pepper
  • 5 white mushrooms (washed and sliced thin)
  • 1/2 cup thinly sliced carrot sticks (about 1 medium carrot)
  • 2 cups steamed broccoli
  • rice or Asian noodles
  • 1 tablespoon cornstarch
  • 1 tablespoon apple cider vinegar
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 1 and 1/2 teaspoons toasted sesame seeds

Instruction

  • Cook noodles according to instructions on the package. I used one bundle of the Lo Mein noodles (see note).
  • In a large skillet, heat up one tablespoon of oil over medium heat. Add chicken, season with salt and pepper and cook until done. Remove onto a plate and set aside.
  • Add remaining tablespoon of oil to the pan. Add garlic, ginger, onion and pepper and saute until soft. Add carrots and mushrooms and cook until tender.
  • In a 1 cup measuring cup, whisk together all ingredients for the teriyaki sauce. Add to vegetables in skillet and cook until the sauce thickens.
  • Return chicken to skillet, add broccoli and stir everything well.
  • If serving with noodles, add cooked and drain noodles to skillet and stir in.
  • Serve or divide among 4 containers and store in fridge for up to 4 days.