¾ lbs chicken breast
½ cup teriyaki sauce
3 Tbls soy sauce
2 Tbls orange marmalade
3 cups mix veggies like onion, bell peppers, broccoli florets, green beans, cauliflower, carrots, bamboo shoots….
½ lbs spaghetti or lo-mien noodles
3 tbls yellow mustard
1 tsp ground ginger
2 tsp minced garlic
2 Tbls oil
½ cup pineapple juice
½ tsp salt
1 tsp pepper
In a medium bowl, place chicken breast and pour teriyaki sauce over. Let marinate at least ½ hour before cooking.
Heat the oil in a large skillet or wok. Slice the chicken breast in small strips. Save the sauce. Sauté over medium heat. Add veggies, ginger, garlic powder, pepper, and soy sauce,
Stir fry until tender. Add the sauce and the pineapple juice, bring to a boil. Leave pan on low to simmer.
Bring 4 qtauts of water to a rapid boil and salt. Add noodles, and turn to low. Cook to al dente- about 8 mins.
Mix in mustard and marmalade to chicken and veggies, add hot noodles, and mix to incorporate.