Ingredients:
2 boneless skinless chicken breasts, cut into small strips
1 green bell pepper, cut into strips
1 head broccoli, cut into florets and blanched
1/4 head cabbage chopped
1 carrot, sliced thin
1/2 yellow onion, cut into thin strips
3 tablespoons cornstarch
2 tablespoon, plus 1/2 cup chicken broth
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons sriracha
1/2 pound cooked spaghetti noodles
Make It:
In a large bag combine 2 tablespoons chicken broth, 2 tablespoons cornstarch, and garlic powder. Add chicken, seal bag and turn to coat. Heat wok over high heat, add 1 tablespoon oil, add chicken to wok and stir fry until cooked about 5 minutes. Remove from pan and set aside. Add 1 tablespoon oil to wok and add carrots, onion, and bell pepper, stir fry for a minute or two until softened add broccoli and cabbage, stir fry for another minute. In a small bowl whisk together soy sauce, 1 tablespoon cornstarch, rest of chicken broth and sriracha. Add chicken back to wok, add sauce to wok, cook and stir until combined and thickened, about 2 minutes. Add noodles to wok and stir until combined. Enjoy!
