• 1 Tbsp canola oil
  • 1 pound chicken breasts, cut into thin strips
  • 3 cloves garlic, minced
  • 2 Tbsp ginger, grated
  • 2 Tbsp soy sauce


  • 1 (8 oz) mushrooms, thinly sliced (baby bellas or shittake)
  • 1 small onion, finely chopped
  • 1 1/2 cup Napa cabbage, finely shredded
  • 1 cup matchstick carrots


  • 1/4 cup chicken stock
  • 1 tsp cornstarch
  • 1 Tbsp sesame oil
  • 1/4 cup soy sauce
  • 1 tsp brown sugar
  • 12 oz pasta, cooked according to package directions.


  1. In a large skillet heat oil over high heat. Add chicken, garlic, ginger, and soy sauce. Cook for 4-5 minutes until chicken is browned. Remove from pan, leave any liquid or oil in the pan.
  2. Add mushrooms and onions to the and pan and cook for 3-4 minutes until the onions are soft and the mushrooms start to brown. Mix in the cabbage and carrots – cook for 3 minutes.
  3. Meanwhile whisk together the ingredients for the sauce. Pour over veggie mixture and bring to a boil for 1 minute.
  4. Add chicken back to the pan. Mix until everything is well coated and the sauce starts to thicken.
  5. Toss with cooked pasta.
  6. Garnish with sliced green onions to serve.

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