A healthy dish with chicken, vegetables and rice noodles. Flavored with garlic, ginger and sesame. This is an easy and delicious meal for any day of the week.
Add olive oil to a large skillet pan on medium heat. Season cubed chicken with kosher salt and pepper and cook until golden brown. Once cooked, remove chicken and set aside.
Bring water to a boil in a medium saucepan.
In the same skillet that you cooked your chicken in, add a little more olive oil. Add the onion, carrots, celery, bell pepper, garlic and a pinch of S&P. Cook 3-4 minutes on medium heat until they become slightly soft.
Add cabbage, ground ginger, chicken stock, soy sauce, and sesame oil. Stir and cook 5-6 minutes.
Once water is boiling in your saucepan, add rice noodles and cook 5-6 minutes. It’s best to break the rice noodles in half so they are easier to deal with. Stir a few times while cooking so they don’t clump together.
Add browned chicken back into the skillet pan and cook 3-4 minutes. Stir everything together. There should be a little liquid in the bottom. If not, add 1/4 cup more of chicken stock.
When rice noodles are cooked, turn off heat. Do not drain. Slowly add the rice noodles to the large skillet with the chicken and vegetables using tongs. Hold noodles up out of the water to let a little water drain off, then add to the skillet. It’s okay that some starchy water is coming with it, you want some of that to bring the dish together. Stir and taste. Add a little more soy sauce or sesame oil if needed.
Juice 1/2 lemon onto the top of the entire dish and stir. Serve immediately. Leftovers can be stored in the refrigerator in an airtight container for up to a week. Re-heat as needed.