Stir Fry with Chicken and Lo Mein

Ingredients

• 1 Package of lo mein noodles (3 ounces each)
• 2 chicken breasts, boneless, skinless, cut into strips
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon red pepper flakes
• 1 teaspoon finely chopped fresh ginger (or 1/2 teaspoon ground ginger)
• 2 carrots, thinly sliced (about 2 cups)
• 1/2 head cabbage, thinly sliced (about 6 cups)
• 1 Bell pepper, sliced into stripes
• 1/4 cup green onion, thinly sliced

Directions

• Bring 4 cups water to boil in a 2 to 3 quart saucepan. Add noodles, cover, and remove from heat (do not add flavor packets). Wait one minute, drain noodles and set aside.
• In a small saucepan, combine peanut butter, soy sauce and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
• Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet). Add chicken and cook until no longer pink when cut, about 3 to 5 minutes.
• Add red pepper, ginger, bell pepper, and carrots and cook for 2 to 3 minutes. Add cabbage and cook 3 to 4 minutes or until cabbage is crisp-tender.
• Stir in green onion, cooked noodles and peanut sauce. Toss and serve right away
• Alternatives: substitute sunflower seeds or sunflower seed butter instead of peanut butter