1 Lb Boneless Skinless Chicken Breasts, cut into pieces
1 Package Thin Spaghetti Noodles, or any thin noodle
1 Tbsp Sesame Oil
3 Green Onions, separate green parts from white parts
1 Cup Matchstick Carrots
1 Cup Red Bell Pepper, julienned
1 Cup Bok Choy, julienned
Directions:
Combine soy sauce, 2 Tbsp sesame oil, and sugar in a bowl. Set aside.
Cook noodles according to package instructions. Strain and set aside.
Cut chicken into pieces. Heat a large skillet over medium heat and cook chicken until cooked through.
While the chicken is cooking, slice the bell pepper, bok choy, and green onion. Set the green part of the onions aside.
Once the chicken is cooked through, add the carrots, bell pepper, bok choy, and white part of the onion. Cook until tender.
Add the cooked noodles and about 1/2 of the sauce. Toss to combine. If the pan is too small to mix, transfer to a large bowl to mix, then put back into the pan to heat through.
Add more sauce as needed.
Serve warm with the green part of the onions sprinkled on top.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
1 Lb Boneless Skinless Chicken Breasts, cut into pieces
1 Package Thin Spaghetti Noodles, or any thin noodle
1 Tbsp Sesame Oil
3 Green Onions, separate green parts from white parts
1 Cup Matchstick Carrots
1 Cup Red Bell Pepper, julienned
1 Cup Bok Choy, julienned
Directions:
Combine soy sauce, 2 Tbsp sesame oil, and sugar in a bowl. Set aside.
Cook noodles according to package instructions. Strain and set aside.
Cut chicken into pieces. Heat a large skillet over medium heat and cook chicken until cooked through.
While the chicken is cooking, slice the bell pepper, bok choy, and green onion. Set the green part of the onions aside.
Once the chicken is cooked through, add the carrots, bell pepper, bok choy, and white part of the onion. Cook until tender.
Add the cooked noodles and about 1/2 of the sauce. Toss to combine. If the pan is too small to mix, transfer to a large bowl to mix, then put back into the pan to heat through.
Add more sauce as needed.
Serve warm with the green part of the onions sprinkled on top.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.