• Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a sharp knife and cutting board, slice 4 pieces chicken tenders or breast into 1/2″ slices.
• On a second cutting board, chop 1 cup sweet onion and 1/3 cup chopped green onion (for garnish). If desired, shred 2 cups cabbage.
• Thaw 16 oz frozen stir-fry vegetable blend in the microwave.
• Cook 12 oz. spaghetti or linguine according to package directions to al dente, 8-10 minutes. Drain, and sprinkle with 1 tablespoon olive oil. Cover and set aside.

Make the Sauce

• In a small bowl whisk together 1 cup chicken broth, 1/3 cup soy sauce, 3 tablespoons oyster sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 2 tablespoons cornstarch, 2 teaspoons sesame oil, 1/2 teaspoon ground ginger, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Set aside.

Prepare the Stir-Fry

• In large skillet or sauté pan, heat 2 tablespoons vegetable oil and cook sliced chicken until browned, 8-10 minutes. Remove from skillet and set aside.
• In the same pan, cook the sweet onion and 2 tablespoon minced garlic until tender 2-3 minutes, adding more oil, if needed.
• Add the thawed stir-fry vegetables to the onion mixture. Allow to cook on medium-low heat for 2-3 minutes.
• Next, pour the sauce mixture into the vegetables and cook, stirring until the sauce thickens, another 2-3 minutes.
• To finish, add the cooked chicken and pasta to the pan, lightly tossing until coated by the sauce. If desired, garnish with chopped green onion. Serves 4-6.