Kimberly Suits Lewis

Pasta Bowls // Covered Saute Pan (full set)

Do you ever just crave Chinese take out!? Like after a long day of work you just can’t wait to change into some jammies with a tall glass of wine and a big bowl of lo mein? On nights like these I turn to recipes like this easy Chicken Cabbage Stir Fry. It’s guaranteed to satisfy, so grab your chopsticks and let’s get cookin’!

INGREDIENTS

2 boneless/skinless chicken breast

1 tbs coconut oil

1 tsp curry powder (more or less to taste)

1 package (8 oz) lo mein noodles

5 cups thinly sliced green cabbage (about half a head of cabbage)

1/4 cup minced fresh ginger

6 cloves of garlic, minced

1 cup grated carrots 

1 large yellow onion, diced

1 tablespoons sesame oil

1/3 cup reduced sodium soy sauce (or tamari)

1/4 cup sesame oil

1 tablespoon cornstarch

sriracha sauce to taste for topping

INSTRUCTIONS

1. Heat coconut oil over medium heat in a large skillet or wok
2. Thinly slice the chicken breast and season with curry powder. Add to skillet, stirring periodically. Cook for 8-10 minutes, chicken should be fully cooked. Transfer to a bowl and set aside.
3. While chicken is cooking, prepare veggies 
   1. Thinly slice the cabbage
   2. Dice the yellow onion
   3. Mince the fresh garlic and ginger
   4. Grate the carrots
4. After removing the chicken from the skillet, add the cabbage, ginger, garlic, carrots, onion, and sesame oil. Cook over medium heat, stirring often, for 15-20 minutes. Cabbage should be wilted and onion softened.
5. While veggies are cooking, prepare noodles (according to package instructions) and mix together the stir fry sauce. 
6. To mix the stir fry sauce add the soy sauce, sesame oil and cornstarch to a small bowl and whisk together.
7. Once the cabbage stir fry is done, add in the cooked chicken, noodles and stir fry sauce.
8. Toss over low heat for until well coated and combined, about 3 minutes. 
9. Serve and enjoy! We topped it with Sriracha for a hint of spice!

Recipe adapted from Build your Bite