Ingredients

1-2 Tbs. Olive Oil
8 Chicken Tenderloin

1-(wedged) Onion
4-(angle-cut) Celery stalks
4-(angle-cut) peeled Carrots
1 can Water Chesnuts (drained)

1-can/2 C. Chicken Broth
1 C. Water
9-11 oz. dry Spaghetti Noodles broken into thirds.

Teriyaki Sauce:
1/3 C. Soy Sauce
1 Tbs. Brown Sugar
2 cloves minced Garlic
1/2 tsp. dry Ginger
1 Tbs. Olive Oil
Fresh Ground Black Pepper(to taste)

Instructions

*Fry chicken in large skillet with olive oil until done. While cooking chicken make Teriyaki sauce ingredients in a small bowl. Cube chicken then return to skillet. Add the teriyaki & all the veggies then cook until tender.

**Add chicken broth, water & uncooked spaghetti noodles. Cook until tender. Stirring regularly.

Back To Top