INGREDIENTS
1 lb
or 2 medium boneless skinless chicken breasts, cut into 1-inch cubes
1/8 tsp
sea salt (1/4 teaspoon black pepper, or to taste)
2 tsp
sesame oil (divided)
6 oz
uncooked quarter inch thick gluten free dried rice noodles (found in the Asian aisle of the grocery store)
3 tbsp
olive oil (divided)
3 cups
broccoli florets
1/2 cup
grated carrots
1/2
bell pepper (cut into thin strips)
3 cloves
garlic (minced)
2/3 cup
Soy Vay®’s Veri Veri Teriyaki® Marinade and Sauce
1 tsp
cornstarch (or arrowroot starch)
3 tbsp
fresh orange juice (plus more as needed to thin out sauce)
1/2 tsp
chili garlic paste (red pepper chili flakes or Sriracha sauce, optional, to taste)
toasted sesame seeds (for garnish)
1/4 cup
roasted cashews (for garnish)