Ingredients Jump to Instructions ↓

  1. 6 boneless, skinless chicken thighs (about 1 1/2 pounds)

  2. 1 quart water

  3. 1 teaspoon salt

  4. 2 packages (3 ounces each) chicken-flavored oriental soup

  5. 1/4 cup canola oil

  6. 2 cloves garlic, minced

  7. 1 medium onion, sliced thin

  8. 2/3 cup thinly-sliced carrots

  9. 1 cup diagonally-cut celery

  10. 2 cups thinly-sliced cabbage

  11. 1/4 chicken broth, warmed

Instructions Jump to Ingredients ↑

  1. Cut chicken into 1/2-inch strips. In saucepan, place water and salt and bring to a boil over high heat. Add noodles (without flavor packets), stir to separate and cook about 2 minutes. Drain noodles and set aside. In large deep frypan or wok, place oil and heat to medium temperature. Add garlic and onion; stir-fry until onion is clear, about 4 minutes. Increases heat to high and add chicken, continuing to stir-fry until chicken is done, about 6 minutes. Push all ingredients to side or pan or wok and add in center of pan carrots, celery and both flavor packets. Stir and cook about 2 minutes. Add cabbage and mix all ingredients together; stir-fry about 2 minutes more. Add cooked noodles and chicken broth, mixing well until heated through, about 2 more minutes. Serve immediately with wide, crisp oriental noodles as garnish.


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