Cooking Instructions
- 1
Poach the chicken breasts for 20 min. or until done (165 degrees)
- 2
Shred chicken breasts with two forks and set aside. Reserve the broth.
- 3
Heat oil in wok or large frying pan over medium high heat.
- 4
Saute onions and garlic until onions are translucent. About 2 min.
- 5
Add cabbage, carrots & celery to wok. Saute for 4-5 min.
- 6
Transfer vegetables with chicken to separate bowl.
- 7
Add chicken broth, soy sauce & fish sauce to wok and bring to a boil over high heat.
- 8
Add rice noodles to broth and boil until 1/4 - 1/2 cup broth remaining. About 5 min.
- 9
Return vegetables and chicken to wok. Saute until desire doneness. 4-5 min.
- 10
Pepper to taste. Serve with Sriracha or chili garlic sauce.
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