Chicken Yokisabi

1/2 package coleslaw mix
1/2 package frozen baby broccoli
2 tsp ginger
2 cloves garlic, minced
1 boneless, skinless chicken breast cut into thin strips
2 tbsp. vegetable oil
1/2 lb thin spaghetti
1 tsp sesame oil
1/4 cup low sodium soy sauce
1/4 cup low sodium worchestershire
2 tbsp. ketchup
1 tbsp. sriracha(may use less)
1 tbsp. sugar

1. Begin by boilingte for water for noodles. Heat vegetable oil in a large skillet over medium-high heat. When the heat is hot, add the ginger and garlic and sauté for about 30 seconds. Add chicken strips and cook until they are no longer pink.
2. ONce the chicken is cooked, add all of the vegetables. Stir and cook until wilted(about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender. (2-3 minutes). Drain, return to pot.
3. IN a small bowl, combine the soy sauce, sesame oil, worchestershire, ketchup, sriracha, and sugar. Stir until ketchup and sugar are dissolved. Pour the sauce over the vegetables with the heat still on. Add the noodles, stir to coat everything in the sauce, and heat through for a few minutes. Serve!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user HSPROUSE928.