1/2 napa cabbage, thinly sliced (or 2 small zucchini shredded)
1 and 1/2 cup of shredded carrots
1/4 cup water
1/2 cup teriyaki sauce
1 Tbsp grated fresh ginger
salt
Instructions
Cook spaghetti, drain and reserve for serving.
Heat 1 Tbsp vegetable oil, add chicken and salt. Cook chicken until no longer pink, transfer to bowl.
In drippings, add garlic, white of green onions and 1 Tbsp sesame oil, cook 1 minute. Stir in mushrooms, cabbage (and/or zucchini), carrots and water. Cover and cook 5 minutes until vegetables are tender.
In cup whick together teriyaki sauce and ginger. Add to veggies, return chicken to skillet and add noodles. Combine all together and heat for a few minutes. Spinkle with green onions and serve.
Originally Submitted
12/14/2010
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