A simple, quick, filling recipe. There are enough textures to keep things interesting, the ingredients are simple enough to make a cheap week-night option and the left overs (all the left overs. So many left overs) reheat beautifully.
2 chicken breasts
1/4 cup + 1 table spoon Chinese stir fry sauce
2 cloves of garlic, minced
1 small cabbage
1 bag of chow mein noodles
1 cup carrots, shredded or julienned
1 bunch of green onions
Couple of handful of bean sprouts
1. Cut the chicken into cubes. Pour 1 table spoon of sauce over the chicken. Stir to coat and set aside to marinade.
2. Rinse the cabbage and remove the outer leaves. Cut in half and remove the core. Cut each half in half, and then slice thinly.
3. Bring 6 cups of water to a boil in a large pot. Drop the noodles and cook for about 5 minutes.
4. Drain and rinse with cold water. Set aside.
5. In a large skillet or wok, warm some of the peanut oil. Add the minced garlic until just fragrant.
6. Add the marinated chicken and allow to color (1-2 minutes)
7. Add the white part of the green onions and the cabbage.
8. Once the cabbage has started to wilt, add the carrots.
*. Optional step: acknowledge that your cabbage is never going to wilt enough and transfer everything to the pot used to boil the noodles
9. Add the noodles.
10. Add the 1/4 cup of stir-fry sauce and 1/4 cup of water. Stir to coat.
11. Add the green parts of the green onions and the bean sprouts.
12. Stir well to combine, allow 1-2 minutes for the flavors to mingle.
13. Serve warm.