Chicken Noodle Stir Fry

This recipe is relatively balanced, and, aside from cooking the pasta, is a one skillet meal. Enjoy!

2 large chicken breasts, trimmed
1/3 head of cabbage
2 garlic cloves
2- 6 oz packages of Asian noodles (chow mein or the like)
2 carrots, peeled
1/2 yellow onion
2 scallions
vegetable oil for the pan
salt and pepper
1/2 cup water

Sauce:
3/4 cup low sodium soy sauce*
2 tbsp teriyaki sauce
1 tsp sesame oil
1/4 tsp ground ginger
1 tbsp rice wine vinegar
1 tsp corn starch

Shred carrots on large grate, slice cabbage into very thin strips, dice onion, grate garlic with a rasp or small grate, and chop scallion (green and white parts). Separately, whisk together all sauce ingredients. Set all of the above aside.

Slice chicken breasts into thin strips and season with salt and pepper. In a large skillet, coat the bottom with vegetable oil and bring to temperature over medium high heat. Saute chicken until cooked through, then remove and set aside.

In the skillet still on medium high heat (add more oil if needed), add onion and cabbage and saute until slightly softened. Pour in water to deglaze the pan and scrape up all the brown bits, add garlic. Once most of the water has reduced, add in cooked noodles (as prepared according to the package), carrots, and pour in sauce ingredients. Remove from heat. Toss to combine and garnish with scallions. It's ready to serve!

The vegetables in this recipe can be swapped or added to depending on what your tastes are. The flavor bases really come from the garlic, onion, and sauce. Get creative!

*Low sodium soy is really important for this recipe..... using regular soy may make it too salty for some.