Ingredients
- 16 oz spaghetti noodles - substitute with any noodles
- 1 lb boneless, skinless chicken breast - cut into bite size pieces
- 1 Tablespoon avocado oil
- 1 large carrot - julienned, about ¾ cup
- ¼ cup of hoisin sauce
- ½ cup cabbage sliced
- 1 stalk scallion - chopped
- 2 - 3 stalks of green onions for garnish
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- You can really use any kind of oil.
Instructions
- Start by boiling water in a large pot for your noodles. Next, dice and slice all of your veggies before you touch the chicken.
- You ain’t trying to get nobody sick up in here!!
- After all of your veggies are sliced and diced.
- Cut your chicken breast into bite size pieces.
- Take your spices and add them to your chicken making sure every piece is covered.
- Add your noodles to the pot of boiling water , boil them one minute less than the package instructions state. The noodles should be al dente and not overcooked.
Drain and rinse the noodles under running water and then drizzle a tiny amount of oil on them to prevent them from sticking together. - Heat a wok or pan to medium high heat and add the oil. Cook the chicken until fully cooked and then it keep it the pan . I usually cook my chicken for 5-6 minutes.
- Add the vegetables to your pan with the chicken and stir fry together for 2 to 3 minutes or until tender but still crisp. Do not over cook the veggies
- Add the noodles and sauce to the pan and toss everything together for 1 minute. The sauce should become shiny, glossy, and thick. Make sure the sauce coats all the noodles.
- Add the cooked chicken and chopped green onions to the pan and toss it once more .
- And you are ready to chow
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