CHOP SUEY NICARAGüENSE

Steps:

• Shred chicken with your fingers.
• Cut all vegetables into thin strips and keep separate the carrots, cabbage, onion and peppers.
• Heat stove at medium/high temp and add 2 Tbsp olive oil to a deep pot. Melt a stick of butter.
• Heat a second deep pot and add 2 Tbsp olive oil. Melt half a stick of butter
• Place the onion and all the peppers in pot # 2.
• Place the cabbage in pot # 1.
• Constantly stir all vegetables in both pots.
• When the onions are translucent, add the carrots.
• When the carrots are soft, add the cooked chicken.
• When all is mixed, add the ketchup and soy sauce.
• Stir frequently.
• When the cabbage is soft, combine pot # 2 with pot # 1.
• Lower the heat to medium or med/low making sure the vegetables don't get too soft.
• Add lemon juice.
• Taste and adjust seasoning as needed. (add 1/4 cup ketchup, 1 tsp salt, etc. depending on the size of the cabbage.).
• Enjoy.