Peanut Chicken Ramen with Cabbage and Kale

I'm a big Asian-inspired food fan, but I often get bored with the flavors.  Since kale will soon be abundant in our garden, I thought I'd try to mix up some of the fresh stuff with cabbage and a touch of peanut butter in this dish.  It turned out perfectly, giving us a filling meal that was more veggies than noodles (which is my goal with any dish I create.)

To make this meal for 8, you will need:
  • 3 boneless, skinless chicken breasts (sliced thinly)
  • 4 garlic cloves (peeled and diced)
  • 1 bag shredded cabbage and carrots (slaw mix)
  • 2 cups pre-washed and cut kale
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 3 drops sesame oil
  • 1 tablespoon flour
  • 2 packages of ramen noodles (just the noodles)
To begin, heat up about 2 tablespoons vegetable oil in a large saute pan or skillet until it reaches medium-high heat.  Add the garlic cloves and the chicken, stirring constantly with a wooden spoon or spatula until browned and the chicken is almost cooked through (approximately 2-3 minutes.)  Quickly remove both and set aside in a glass baking dish or heat-safe bowl.

Add 2 tablespoons oil again, and add the cabbage and kale.  Cook on medium-high heat until cooked but still firm.  In the meantime, you can boil a small pot of water with drop or two of oil and add the ramen noodles.  Cook these just until they start to become flimsy -- do not cook until done!  Remove the noodles quickly from the pot and add to the chicken mixture.

When the cabbage/kale is done, add back in the chicken and noodles.  Add the soy sauce, peanut butter, sugar, sesame oil, water, and flour, mixing until the sauce is well-blended and starts to thicken.  (You can add the flour to the water before you add, if it helps keep it from becoming lumpy.)

Remove from heat and serve immediately.  I like to top with those crunchy Asian noodles you can buy in the bag.

My family LOVES this recipe!  You can also add onions to the veggie mix, if you like. Once baby bok choy is available in our garden, I'll start using that, too.