Chicken Breast with Walnuts and Napa Cabbage

This week is so hot that I have no energy for anything. After kilometers on the bike, I walk into the house and just collapse. The only thing that forces me up from the sofa standing in a draft (if there is one) is the kids, who always seem to have energy. Cooking is out of the question too, and if I do cook, it has to be something quick so I don't have to stand over the stove for too long.

Of course I'd love to eat nothing but cold soups (chłodniki), but not everybody is crazy about them and some people keep asking for meat, so this time I had to make something Asian-style: chicken breast with walnuts and napa cabbage, which is quick and easy to make. The chicken is tender and mild in flavor. If you like it spicier, you can add some chili.

Chicken Breast with Walnuts and Napa Cabbage

Directions – chicken breast with walnuts and napa cabbage:

Rinse the meat and pat it dry, then pound it lightly with a meat mallet and cut it into 2 cm pieces. Mix it with the marinade ingredients and set aside for at least 30 minutes.

Shell the walnuts, chop them, and toast them in a dry skillet. Cut the cabbage into strips.

Heat the oil in a wok and fry the meat, then take it out of the wok and drain off the fat, leaving about 2 tbsp of oil in the wok. Add the soy sauce mixed with the wine and sesame oil to the slightly cooled wok. Add the meat and the napa cabbage and stir-fry over low heat, stirring quickly, for about 2 minutes. Finally, add the walnuts and the noodles, toss everything together, and serve.

Enjoy!