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Ingredients
- 8 oz of thin spaghetti
- 3 cups of water
- 3 dissolved bouillon cubes.
- 2 cups of cooked chicken diced and set it aside.
- 2 Tbs sesame oil
- 1/4 cup Teriyaki sauce
- 1 onion a diced
- 1 stalk of celery
- 1 clove garlic
- frozen peas
- julienne carrot
- 2 cups cold slaw mix.
- Tbs cornstarch in 2 T water.
Details
Preparation
Step 1
Cook spaghetti in 3 cups of water with 3 dissolved bouillon cubes. Drain and SAVE the water. Heat cooked chicken diced and set it aside. Heat 2 Tbs sesame oil and sautéed an onion a diced stalk of celery, garlic, some frozen peas, some julienned carrot and about 2 cups from a bag of cold slaw mix. Dissolve about a Tbs of cornstarch in 2 Tbs water. Add cornstarch and 1/2 the reserved liquid, stir in spaghetti and chicken and remaining broth. Finally add about 1/4 cup of teriyaki sauce. Heat on low until noodles are brown.
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