Ingredients

Directions

Prep: 1. Wash and dry produce 2. Fill a large pot with salted water, heat to boiling on high 3. Cut out and discard core of cabbage. Thinly slice the leaves. Put in a medium bowl 4. Peel carrots and thinly slice into rounds, adding to bowl of cabbage 5. Roughly chop peanuts 6. Peel and dice garlic cloves 7. Thinly slice scallions, separating whites and greens 8. Grate ginger to get 1 tbls 9. Cut off and discard steps of peppers. Cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after this step. 10. In a separate bowl, combine soy sauce, black bean sauce, sweet chili sauce, vinegar, and 1/2 cup of water 11. Chop chicken into bite-size pieces Cook: 1. Season chicken with salt and pepper. 2. In a large, high-sided pan (or pot), heat the butter, ginger, scallion whites, and garlic on medium-high until hot (1-2 minutes) 3. Add the chicken in an even layer. Cook, without stirring, 3-4 minutes, until lightly browned 4. Add cabbage and carrots, season with salt and pepper. Cook, stirring occasionally, 4 minutes, until softened 5. Add peppers and sauce. Cook, stirring frequently, 3-4 minutes, until vegetables softened and chicken cooked through. Season with salt and pepper if desired 6. Add noodles to pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2-4 minutes, until tender 7. Drain thoroughly, return to pot 8. Add cooked chicken, veggies, and sauce to the pot. Stir to thoroughly combine. Season with salt and pepper if desired 9. Serve, garnish with peanuts and scallion greens