Chicken Chow Mein

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.

Ingredients:
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
Peanut oil
ingredients

***

1. Cut the chicken into cubes. Pour 1 table spoon of sauce over the chicken. Stir to coat and set aside to marinade.
chicken

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.
cabbage

3. Bring 6 cups of water to a boil in a large pot. Drop the noodles and cook for about 5 minutes.
noodle

4. Drain and rinse with cold water. Set aside.
noodles2

5. In a large skillet or wok, warm some of the peanut oil. Add the minced garlic until just fragrant.
garlic

6. Add the marinated chicken and allow to color (1-2 minutes)
chicken2

7. Add the white part of the green onions and the cabbage.
cabbage2

8. Once the cabbage has started to wilt, add the carrots.
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.
noodles3

10. Add the 1/4 cup of stir-fry sauce and 1/4 cup of water. Stir to coat.
sauce

11. Add the green parts of the green onions and the bean sprouts.
sprouts

12. Stir well to combine, allow 1-2 minutes for the flavors to mingle.
combine

13. Serve warm.
serve

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Thaï style salad with chicken

I’ve been sick as a dog and I wanted something light but filling for dinner. This was perfect and will probably be joining a heavy rotation this summer.

Ingredients:
2 boneless chicken breast
1 tea spoon curry spices of your choice
1/3 cup cashew
2 cups bean sprouts
1 cup snow peas
1 red bell pepper
1 bunch of green onions
1-2 ripe mangoes, to taste
2-3 tablespoon fish sauce
1 table spoon soy sauce
1 tea spoon sambal olek (or chili sauce of your choice)
2 tablespoon brown sugar
juice of 2-3 limes
1-2 table spoon peanut oil
Sesame oil (to taste)
Thaï basil (optional)
ingredients

***

1. In a small dry skillet, roast the cashew over medium heat until fragrant. Set aside to cool.
cashew

2.  In a larger skillet, heat the peanut oil.
Cut the chicken into thin strip and add to the skillet along with the curry spices.
chicken1

3. Once the chicken is cooked fully, set aside
chicken2

4. Rinse the bean sprouts and discard any flaccid of off-color sprout.
beans

5.  Slice the snow peas on a 45 degree and add to the bowl.
peas

6. Peel the mango and slice into sticks. Add to the bowl.
mangoes

7. Slice the red pepper into sticks and add to the bowl.
red-pepper

8. Slice the green onions (white and green parts) and add to the bowl.
green-onions

9. Mix the rest of the ingredients together to make the dressing. You’ll have way more dressing then you need. I used maybe 5 tablespoon for the whole bowl?
Keep the rest in the fridge for later use.
dressing

10. Toss the salad together and portion out into bowls.
I had some Thaï basil in the fridge so I added some as a garnish, no big deal if you don’t have any.
portion

11. Add the chicken and cashew to the bowls. Enjoy!
serve