Stir-Fried Chicken with Water Chestnuts, Red Cabbage and Angelino Plums
|Small Chicken Breasts (or Tempeh)||4, cut into small pieces - roughly 1-2 inches|
|Chinese Five Spice Powder||1 tsp|
|Water Chestnuts||1 C.|
|Angelino Plums (or any dried plums without added sulfur or sugar)||1 C.|
|Coconut or Olive Oil||2 Tbs|
|Garlic||3 cloves, peeled and minced|
|Raw Coconut Amino Acids or Wheat-free Tamari||1/4 C.|
|Red Cabbage||1 small, loosely chopped|
|Sesame Seeds (black or white)||To Garnish|
Using the bare minimum of the coconut and sesame or olive oil needed to cook without burning, stir everything together over medium-high heat in a large saucepan or a wok, until the chicken is cooked and the cabbage is tender. Serve warm, garnished with white or black sesame seeds.
*Dried apricots can also be substituted for plums for a close second in flavor!
Recipe provided by the Clean Program