Prep and Cook Time: 30 min.


2 boneless, skinless chicken breasts cut into 1 inch pieces.
4 cups green cabbage sliced thin,
4 cups finely chopped kale, stems removed
1 medium sized onion cut in half & sliced thin
1 TBS minced fresh ginger 
2 medium cloves garlic, minced
½ cup + 1 TBS chicken broth
1 tsp turmeric
1 tsp ground coriander
1 15 oz can diced tomatoes, drained
2 TBS rice vinegar
1 TBS extra virgin olive oil 
¼ cup chopped scallion tops
1 TBS sesame seeds
salt and white pepper to taste 


Prepare ingredients as listed above.

Heat 1 TBS broth in a stainless steel wok or large skillet. Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, ginger and continue to sauté for another minute.

Add chicken pieces and cook for a couple of minutes. Add turmeric, coriander, and mix with chicken. Add kale. Sauté for another couple of minutes, stirring constantly.

Add ½ cup broth and bring to a boil on high heat Reduce heat and simmer over low heat covered for about 3 minutes stirring occasionally.

Add cabbage, diced tomatoes, vinegar and simmer for another 4 minutes. Remove from heat, toss with olive oil, salt and pepper.

Serve sprinkled with minced scallion and sesame seeds.


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