Ingredients

The following ingredients have 6 Servings
  • 8 ounces chicken breast, skinless, boneless and trimmed of fat
  • 1 Tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1/2 cup Teriyaki sauce, divided
  • 2 teaspoons corn starch, divided
  • 4 ounces Chinese Chow Mein Noodles, cooked according to package directions
  • 3 Tablespoons vegetable oil, divided
  • 1 large onion, thinly sliced (about 1 1/2 cups)
  • 3/4 cup celery, julienned (2 stalks)
  • 1 cup carrots, peeled and julienned (2 large)
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 2 cups shredded cabbage

Instruction

  • Cut chicken breast crosswise into 1/4-inch slices and then cut each slice into 1/2-inch pieces. Add 2 Tablespoons Teriyaki sauce, ginger, garlic and 1/2 teaspoon corn starch. Stir to combine. Cover and place in refrigerator for 1 hour.
  • Combine remaining Teriyaki sauce (1/4 cup plus 2 tablespoons) and remaining corn starch (1 1/2 teaspoons). Set aside.
  • Cook chow mein noodles in boiling water according to package directions (about 3 minutes). Drain well; set aside.
  • Heat 1 1/2 tablespoons of oil in Wok or 12-inch skillet over medium high heat. Add chicken. Cook, stirring often until chicken is done, 3 to 4 minutes. Remove from pan.
  • Heat remaining 1 1/2 tablespoons of oil in Wok or 12-inch skillet over medium high heat. Add onions, celery and carrots. Cook, stirring often for 2 to 3 minutes or until onions are translucent. Add broccoli and cabbage. Cook and stir 4 to 5 minutes or until vegetables are soft.
  • Add cooked chicken; stir to combine. Add cooked noodles and Teriyaki/cornstarch mixture. Toss well and cook for 2 to 3 minutes until everything is well combined and thoroughly heated.
  • Yield: 4 servings.