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- 1 pound chicken breast cut into 1-inch cubes
- 2 cups edamame, cooked and peeled
- 1 pound whole wheat pasta
- 1 carrot, peeled and julienned
- 1 onion, peeled and thinly sliced
- 1 head bok choy, roughly chopped
- ¼ cup cilantro chiffonade
- 2 cups Veri Veri Teriyaki Sauce (available at Trader Joe's)
- ½ cup cornstarch and water slurry
- Boil the pasta until cooked, strain, set aside, and cool.
- In a large skillet, brown the chicken, remove it from the pan and reserve.
- In the same skillet, sauté all the vegetables except the edamame until they are semisoft.
- Add the chicken, pasta, edamame, sauce, and slurry until everything is mixed together and glazed nicely with sauce. Top with cilantro and serve.
