Yakisoba with Chicken & Veggies

Serves 2

You will need:

• 1 pound boneless chicken breast, thinly sliced
• 1/2 onion, thinly sliced
• 5 cloves garlic, minced
• 2 cups fresh broccoli florets
• 1 cup thinly sliced carrots
• 1 jalapeno, sliced
• 1 cup sliced mushrooms
• 1 (8 ounce) can sliced water chestnuts
• 1 (8 ounce) package bean sprouts
• 3 tablespoons soy sauce
• 2 tablespoons teriyaki sauce
• 1 tablespoon sesame oil
• 1 tablespoon hot oil
• 1 teaspoon ground ginger
• 2 (7.31 ounce) packages yakisoba noodles
• roasted sesame seeds, sriracha and hoisin for toppings (optional)

1. Heat a large wok or skillet on medium-high heat.
2. Cook the chicken, garlic and onions until the chicken is no longer pink. Add broccoli. Cook 2 minutes or until the broccoli starts to soften. Add remaining ingredients, except noodles. Fry 3-5 minutes or until veggies soften slightly. Add noodles and toss. Cook just until the noodles are warmed through.
3. Transfer to serving plate. Sprinkle with sesame seeds and squeeze on some sriracha or hoisin sauce, if desired. Serve.

Recipe credit