Ingredients
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2 tablespoons peanut oil
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2 garlic cloves, minced
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1 tablespoon fresh ginger, minced
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1 onion, chopped
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2 carrots, sliced diagonally
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4 stalks celery, sliced diagonally
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1 (8 ounce) can sliced water chestnuts, drained
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1 head cabbage, chopped
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1 lb spaghetti noodles
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2 cups stir-fry sauce
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1 lb boneless skinless chicken breast, cut into bite-sized pieces
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1 bunch scallion, chopped
Instructions
- Prepare pasta according to package directions, for minimum time.
- Heat oil in large wok over high heat.
- Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon.
- Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes.
- Add cabbage; stir-fry on to two minutes, or just until wilting begins.
- Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through.
- *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.