Chicken and Cabbage Stir Fry with Peanut Sauce

This recipe is dee-lish if you like Thai-like peanut sauce recipes.  it's not very spicey, but I suppose you could easily give it some kick by adding some chilis.  I usually put it over spaghetti pasta to stretch it, but if you want a lower carb version, you could do without the pasta and just put in extra cabbage.  I've done that before and it turns out great too!

Ingredients:
4 tsp. canola oil, divided
3 cloves garlic, minced
1 boneless skinless chicken breast, cut into bite size pieces
1 small head of cabbage thinly sliced
2-5 T. water
2 medium carrots, grated
1/4 c. smooth natural peanut butter
1/3 c. orange juice
2 T. reduced-sodium soy sauce
2 tsp. sugar
1/4 c. chopped unsalted roasted peanuts (optional)
Spaghetti pasta prepared according to package directions

Preparation:
1. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat.  Add garlic and cook stirring until fragrant, 30 seconds.  Add chicken and cook stirring until cooked through.  Transfer to a bowl.
2. Reduce heat to medium.  Swirl in the remaining 2 teaspoons oil.  Add cabbage and 2 T. water.  Cook, stirring, until beginning to wilt, 3-5 minutes.  If it begins to burn before wilting, add extra water.  Add carrots and cook, stirring until just tender, about 3 minutes more.
3.  Meanwhile, whisk peanut butter, orange juice, soy sauce, and sugar in a medium bowl until smooth.
4.  Return chicken to the pan of vegetables, then pour in the peanut sauce and toss to combine. 
5. Remove from heat and sprinkle with peanuts if desired, and serve over pasta.  Enjoy!

Tip:  I learned after making this the hard way once or twice, that cabbage is way easier to chop up if you do so while it's still all together as a head.  Don't do what I did the first time and cut up each individual leaf!  Haha... what was I thinking???