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1
In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
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2
The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
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3
Drain the marinade off the chicken and discard the marinade.
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4
In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
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5
In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
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6
Add the carrots and stir fry for about 5 minutes.
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7
Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
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8
Add the chicken to the vegetables and continue stir frying.
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9
Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
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10
Keep cooking and mixing until the noodles are tender and cooked thoroughly.
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11
Serve with the green onions and/or lemon juice from the lemon slices.
