INGREDIENTS
CHICKEN
1 Tablespoon canola oil
1 pound chicken breasts, cut into thin strips
3 cloves garlic, minced
2 Tablespoons ginger, grated
2 Tablespoons low sodium soy sauce
VEGGIES
1 (8 oz) mushrooms, thinly sliced (baby bellas or shittake)
1 small onion, finely chopped
1 1/2 cup Napa cabbage, finely shredded
1 cup matchstick carrots
SAUCE
1/4 cup low sodium chicken broth
1 teaspoon cornstarch
1 Tablespoon sesame oil
1/4 cup low sodium soy sauce
1 teaspoon light brown sugar
12 oz pasta, cooked according to package directions.
INSTRUCTIONS
In a large skillet heat oil over high heat. Add chicken, garlic, ginger, and soy sauce. Cook for 4-5 minutes until chicken is browned. Remove from pan, leave any liquid or oil in the pan.
Add mushrooms and onions to the and pan and cook for 3-4 minutes until the onions are soft and the mushrooms start to brown. Mix in the cabbage and carrots – cook for 3 minutes.
Meanwhile whisk together the ingredients for the sauce. Pour over veggie mixture and bring to a boil for 1 minute.
Add chicken back to the pan. Mix until everything is well coated and the sauce starts to thicken.
Toss with cooked pasta.
Garnish with sliced green onions to serve.
