Chicken Chow Mein

Here's what you need:

• 4 Tbsp. Olive Oil, divided
• 1 - 2 lbs. chicken, cubed
• salt
• pepper 
• 1 1/2 cups green cabbage, chopped
• 1 1/2 cups red cabbage, chopped
• 1 medium onion, sliced thin
• 3/4 cup carrots, julienned (optional)
• 1 1/2 Tbsp. garlic, minced
• chopped peanuts for garnish (optional)
• green onion, sliced for garnish (optional)
• 1 - 5 oz. container of Chow Mein noodles

For the Chow Mein Sauce:

• 2 Tbsp. Miso
• 1/4 cup water
• 1/4 cup low sodium soy sauce
• 2 Tbsp. sesame oil
• 1/2 cup chicken broth, more as needed
• 2 Tbsp. granulated sugar
• 1 Tbsp. corn starch

Cube your chicken and season with salt and pepper to taste. Heat 2 Tbsp. olive oil in a large skillet over medium heat. Add your chicken and cook until no pink is showing and it's lightly browned. Remove from the pan and set aside. 

While the chicken is cooking, prep your cabbage, onions, and carrots (if using). After removing the chicken, add the remaining olive oil to your skillet along with the veggies. Cook, stirring occasionally, until they are just starting to soften. Add your garlic and cook for 2-3 minutes more. 

While the veggies are cooking, bring a pot of water to boil and add your chow mein noodles. Cook for 3-4 minutes until they are a firm al dente. Drain and set aside until the veggies are ready. 

While the noodles are cooking, mix together your sauce ingredients in a small bowl. Set aside.

When the veggies are ready, add your noodles and chicken to the skillet. Toss to combine. Pour your chow mein sauce over the chicken, noodles and veggies and allow to simmer just until everything is heated through. 

Serve hot with a garnish of chopped peanuts and green onions, if desired. Enjoy!