This is an easy and delicious weeknight meal loaded with vegetables and chicken. Kids love it even in as their light snacks.
INGREDIENTS
120 gm Cellophane Rice Noodles
1 litre Water
30 ml Vegetable oil
1 lb Chicken breast, cut into strips
20 gm Garlic, minced
90 gm Onions, sliced 1/8″
90 gm Portabella/ Any other Mushroom sliced
90 gm Carrot, julienne
90 gm Celery, thin slice cut
170 gm Broccoli, florets, blanched
120 gm Chinese cabbage, 1/4″ wide julienne cut
200 ml Teriyaki sauce (bottle)
30 ml Lime Juice
10 gm Sesame Seeds, toasted
METHODS OF PREPARATION
1. Soak rice noodles in room temperature water for 30 minutes
2. Drain water and place in storage container and chill until needed (keep for 2 days)
3. In hot skillet or wok, heat oil and saute chicken strips
4. While stirring, sauté onions, celery, garlic
5. Add broccoli, carrots, cabbage and continue to sauté
6. Add noodles and teriyaki sauce and bring to simmer and cook for 3-4 minutes
7. Season with lime juice and Kosher salt
8. Arrange on plate, garnish with sesame seeds
