Chicken chow mein with fresh ginger

This is a very simple dish although it might seem complicated. I can't get bored of it ever, there are so many ways to make it, it's amazing. I usually go by the rule of lots of meat and veggies and less noodles, which I did not succeed at this time but I'm sure I'll be able to survive the horrors of noodles stir-fried in peanut oil ;) 

Ingredients for at least 4 people:

• 600 grs of chicken breast fillet
• 3 spring onions
• 3 smaller carrots
• 500 grs of mung bean sprouts
• 150 grs of frozen peas
• 4-5 bigger cloves of garlic
• two pieces of fresh ginger, the size of your thumb
• soy sauce or teriyaki
• peanut oil
• cashew nuts
• 250 grs of chow mein noodles

The secret to this dish is to stir-fry all of the ingredients in a wok or similar frying pan on high heat. You'll need a big bowl in which you can place the stuff which is already done, and is big enough to mix the whole thing in it at the end. 

Chop up the onions, the carrot, slice the chicken breast, chop the garlic and the ginger very fine, and with that you prepared everything you needed to. You can start the stir-frying part, adding some salt to each ingredients that passes the wok. I prefer if the veggies are cooked entirely soft in this dish but it's up to your taste of course.

A tip for the chicken: I always mix the raw chicken slices with half of the ginger and half of the garlic and some soy sauce before cooking them, they will taste a lot better. Don't forget to add some salt and pepper too. Stir-fry the bean sprouts and the peas as well. 

Boil some water and cook the noodles, then throw them into the wok on a tablespoon of peanut oil and fry them for a while, giving it a careful stir from time to time. The last step is to combine all the ingredients, mixing it very well. You can serve it with some extra soy sauce, a couple of lemon drops and cashew nuts on top.