Ingredients:
1 boneless, skinless breast, sliced in half, lengthwise
2 Pks Chicken Ramen noodles
3 c cabbage, chopped
1 C carrots, sliced thin and blanched
1 C broccoli florets, sliced thin and blanched
8 oz can sliced water chestnuts, drained
1/2 onion, sliced thin
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 Bunch green onion, sliced on diagonal
Sauce:
1/2 C soy sauce
4 TBS brown sugar
1 TBS water
1 TBS cornstarch
2 TBS oyster sauce
Fresh cracked black pepper, to taste
Tools:
2 large skillets, (12” or larger) OR 1 large skillet and 1 two burner griddle
Saucepan for boiling noodles
Instructions:
Open Ramen packets and set aside 1 seasoning packet for future use. Cook noodles for 2 minutes. Drain and set aside.
Use ½ of remaining seasoning packet to season chicken and cook until no longer pink. Set aside to cool. Once cooled, slice thinly.
Oil both skillets lightly and heat to medium high (5-6)
In one skillet, sauté cabbage
In other skillet, sauté carrots, broccoli and water chestnuts for 1-2 minutes, until soft. Add garlic, ginger and onions, simmering until fragrant. Add the remaining half of seasoning packet.
Add sauteed cabbage and mix well.
Mix sauce ingredients and add to main skillet and let simmer until slightly thickened.
Add in cooked noodles and mix well.
Serve with sliced chicken on top and enjoy!
*Add some chili oil on top for added spice and flavor*
*Feel free to play around with different veggies like mushrooms, bell peppers or whatever leftovers you have in the fridge. Pork and beef would also work well.*
*If 3 C is too much cabbage, cut recipe to 1 ½ C, or use all 3 C and only add half to main dish, allowing the remainder for everyone to add more to their own serving if desired *