I’m going to go out on a limb here and say I nailed this! Chinese take-out is one of the things I really miss following this lifestyle, but with everything it can be modified. This was super easy to make and the taste was even better. This is one recipe I use monthly for when I need a solid take-out recipe. For this recipe you’ll need the following ingredients –
2 medium sliced chicken breast (cut into thin strips)
32 oz chicken broth
1 pack Zeroodle soybean spaghetti
4 cups shredded cabbage
1 cup chopped mini bell peppers
1/2 cup chopped onions
1 tbsp Swerve brown sugar
1 tbsp + 4 tsp light soy sauce
2 tsp water
1-2 tsp ground ginger
1 tsp sesame oil
1 clove garlic (minced)
2 scallions (julienned)
Marinade chicken in a medium bowl (2 tsp of water, seasoning salt, and oil) for 30 minutes.
Add broth to a large pot and bring to a boil. Add spaghetti and cook until done, drain, and set spaghetti and broth separately aside.
In a wok or skillet over high heat, add 2 tbsp oil, cook chicken until browned. Remove from the wok, and set aside.
Add 1 tbsp olive oil to the wok/skillet, add garlic, onions, and ginger. Stir until combined and add the cabbage and peppers. Saute until cabbage is slightly tender.
Add the noodles and chicken back to the wok/skillet and combine. Cover the wok for one minute.
Add the soy sauce, sesame oil, and sugar, and a few tbsps of the broth. Stir to combine, add scallions and additional broth (if needed) . Stir to combine scallions, cover and cook for a few additional minutes (2-3) minutes.