vendredi 22 mai 2015

Chicken cabbage stir fry


2 tablespoons extra light olive oil
1 scallion
2 cloves garlic
A pinch of red pepper flakes
1/2 medium cabbage (about 5 cups chopped)
5 mushrooms (about 1 cup)-optional
A small red or green pepper-optional
1/4 teaspoon sea salt
2-3 teaspoons low sodium soy sauce
1 teaspoon white cooking wine
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
A sprinkle of ground pepper
2 boneless chicken breast


I use two grilled chicken breast for mine. But they can be sliced and browned in a skillet as well.
Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want. Use a mushroom slicer (if possible) to slice your mushrooms into 4-5 thin slices. Slice up peppers. Peel and chop the garlic into small pieces, and chop the scallions lengthwise in small pieces.
In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.
Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms, peppers and salt and let it saute for about 5 minutes, be sure to stir very well.
Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper. Saute for another 5 minutes and turn the heat off and serve

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