Wayne Lindsay of Chesapeake's Chicken Pancit

1 small cabbage, chopped

2 cups chopped yellow squash (see note)

2 tablespoons vegetable oil

2 cloves garlic, minced

1 cup chopped celery

1 cup chopped carrots

1 cup chopped onion

1/4 cup water

1/4 cup soy sauce

1/2 cup hoisin sauce

2 cups skinless, boneless chicken breast (about 3 breasts)

1 cup frozen peas

1 package rice noodle vermicelli

Layer cabbage with squash on top in steamer, steam 15 minutes and set aside. In a pan, put oil and garlic, cook over medium heat for 3 minutes. Add celery, carrots, and onions and cook 12 minutes. Remove from heat, add water and half each of the soy and hoisin sauces. Add chicken breasts and cook for 10 minutes, turning three times, 5 minutes each side. (This may also be made with leftover cooked chicken, cubed). Take out chicken breasts and cube, put back in and simmer for 3 minutes. Add cabbage and squash and mix well. Add peas and remaining soy and hoisin sauce. Cook rice noodles 3 minutes in boiling water, drain, chop noodles, add to chicken and vegetables and mix well. Salt and pepper to taste. Note Wayne Lindsey juliennes the yellow squash for this nourishing dish.

Source: Wayne Lindsey of Chesapeake