Ingredients (Serves 4)
2 tsps avocado oil
600g chicken breast, sliced
1 garlic clove, peeled and crushed
1 tsp fresh ginger, finely grated
700ml chicken stock (made with one organic stock cube)
1 tsp soy sauce or tamari
350g sweetheart (hispi) cabbage, shredded
150g mushrooms (any variety), sliced or chopped
150g straight to wok noodles e.g. udon
a dash of sriracha sauce, to taste
For the sauce:
1 tbsp smooth peanut butter
1 tsp soy sauce or tamari
1 tsp honey
Nutrition
Per serving: 320 calories, 42g protein, 20g carbs, 8g fat
Preparation
Heat the oil in a large saucepan over a medium flame.
Add the chicken and stir fry for 3-4 minutes, until sealed on all sides.
Add the garlic and ginger and fry for 1 minute.
Add the chicken stock and soy sauce. Bring to a boil, then reduce heat to low. Cover with a lid and simmer gently for 15-20 minutes, until the chicken is cooked.
Place the sauce ingredients and mix well to form a paste. Add a splash of cold water, if desired, and stir well until the sauce is of desired consistency.
Add the cabbage and mushrooms to the saucepan and simmer gently for 2 minutes.
Add the noodles and sriracha. Stir well and simmer for 2 minutes or until the noodles are tender.
Serve topped with a drizzle of the peanut honey sauce and a dash of sriracha, if desired.