By Terry Morrisey
Recipes: Chicken
6 cups soft Yakisoba noodles
4 boneless chicken thighs
1 carrot thinly sliced
1 cup cut cabbage,( about 1” pieces)
1 cup broccoli (cut in smaller pieces)
1/3 cups Keli’s Pineapple Hawaiian Luau Teriyaki
1/4 cup Keli’s Ginger Garlic Teriyaki Glaze
2 tablespoons coconut or vegetable oil
Chop all vegetables and set aside.
Grill chicken thighs. Add Ginger Garlic Teriyaki Glaze & last 5 minutes of cooking. Transfer to plate and cover with foil to keep warm.
Put vegetables in a wok or large skillet with oil. Cook on low stirring often.
When vegetables are starting to get soft and the broccoli turns bright green add noodles and Pineapple Hawaiian Luau Teriyaki
Toss until noodles are coated. Stir fry for 3 to 4 minutes until heated through.
Transfer noodles to a serving platter. Slice the Teriyaki glazed chicken thighs and place on top.
Enjoy!
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