Chicken Teriyaki with Veggies and Noodles

Ingredients

• 2 lb Chicken Breast, sliced thin
• 3 Tbsp Sessame Oil, separated
• 1/2 cup Bragg's Liquid Aminos (or coconut aminos, or low-sodium soy sauce)
• 2 Tbsp rice vinegar
• 1 Tbsp minced garlic
• 1 tsp minced ginger
• 1/4 tsp red chili pepper flakes
• 1/8 tsp black pepper
• 2 tsp arrowroot powder (or cornstarch)
• 4 cups raw cabbage, shredded
• 1/2 cup red pepper, diced
• 2 stalks celery, chopped
• 5 brown mushrooms, sliced
• 1 small zucchini, sliced
• 1 Medium Yellow Onion, roughly chopped
• 1/2 cup sliced water chestnuts
• 2 packages yakisoba noodles (7 oz each) OR Gluten Free noodles or zucchini noodles (see note below)

Directions

1. For the sauce: Whisk together the liquid aminos, 2 Tbsp rice vinegar, 1 tsp sesame oil, garlic, ginger, pepper flakes, pepper, and arrowroot powder. Set aside.
2. Heat 1 Tbsp oil in large skillet over medium high heat. Add chicken and cook, flipping often, until cooked through. Remove from skillet and set aside.
3. Heat 1 Tbsp oil in same skillet over medium high heat. Add all veggies except cabbage and water chestnuts. Cook, stirring frequently, until veggies reach desired softness.
4. While that is cooking, remove noodles from package and place in strainer. Rinse well, gently separating noodles. Set aside.
5. Add cabbage and 1/4 to 1/2 cup water to skillet, cover and cook about 2 minutes, until cabbage wilts slightly.
6. Remove lid, add chicken, water chestnuts, noodles, and sauce. Stir well, cover and cook another 2 minutes.
7. Serve.