Ingredients

• 1 tbsp Ghee

• 500 grams Chicken Breast (sliced into bite size pieces)

• 2 Garlic (cloves, finely chopped)

• 1 Yellow Onion (small, finely chopped)

• 2 cups Grated Cabbage

•  Sea Salt & Black Pepper (to taste)

• 1 1/2 cups Chicken Broth (plus more if needed)

• 3 tbsps Tamari

• 2 tsps Maple Syrup

• 227 grams Rice Vermicelli Noodles (dry, uncooked)

• 1/2 Lemon (cut into wedges)

Instructions

1. Heat the oil in a wok or a large pan over medium heat. Add the chicken and cook for four to six minutes or until cooked through. Transfer to a plate and set aside.
2. Add the garlic and the onion to the same pan and cook for two to three minutes or until softened. Stir in the cabbage and cook for another two to three minutes or until tender.
3. Add the cooked chicken and season with salt and pepper. Add the broth, tamari, and maple syrup. Bring to a boil.
4. Add the rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking for three to four minutes or until the noodles are tender. Add more broth if the dish is dry before the noodles are tender.
5. Serve immediately with a lemon wedge and enjoy