INGREDIENTS

For the Sauce:
2 tablespoons dark soy sauce (sub regular soy sauce if needed)
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 teaspoon sugar

Mix it all together and set aside

2x 4 Oz chicken breasts cut into thin strips.
8oz spaghetti noodles
1 green pepper
1 red pepper
1 yellow pepper
1 onion
2 cloves garlic minced
1 cup shredded cabbage
(I didn’t have cabbage handy so I used 1 cup spinach instead)
1/4 cup chicken broth

INSTRUCTIONS:
1) Cook the noodles till they’re al dente, drain and set aside.

2) cut all vegetables into strips and mince garlic.

3) stir fry your chicken first in sesame oil with some salt and pepper to taste. It’s okay if they’re a bit underdone for now. Remove and set aside.

4)now stir fry your peppers, onion, and garlic using some sesame oil until the onions are translucent…

5) add your noodles on top of the veggies and then pour your sauce over the noodles and stir around about a minute.

6) Add your chicken, the chicken broth in and stir around more letting noodles finish cooking

7) add your spinach, turn off heat and then cover and let sit for 5 solid minutes.

Stir and serve.

NOTES: The whole process took me less than 30 minutes including noodles cooking.