0/5
(0 Votes)
Ingredients
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/2 cup la choy teriyaki sauce
- 1-11/2 pounds of boneless
- Skinless chicken breasts
- Thinly sliced
- 1 can(8 oz) la choy whole water chestnuts coarsely chopped
- 2 tablespoons wesson vegetable oil
- La choy rice noodles
- Shredded carrots
- Ice berg lettuce leaves
Preparation
Step 1
Wisk together water and cornstarch in a large bowl until smooth stir in teriyaki sauce. Add chicken and water chestnuts, stir to coat, marinate for 30 minutes. Cook and stir small batches of chicken in hot oil in a wok or a large skillet until no longer pink. Serve with rice noodles, shredded carrots and lettuce leaves. I made this with cooked chicken that I had left over and I used sliced water chestnuts and costco's teriyaki sauce. It was quick and easy