Submitted by: Kayleigh
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 4
Diner tonight. Have made this a number of times and it's Always delicious and something my family looks forward to. :) *Use a little less rice or cabbage if you want a lower carb count*
1 c. long grain wild rice
1 tbsp. coconut oil
1 clove garlic
1 lbs. chicken breast
3 green onion
1 med. red bell pepper
1/2 sml. cabbage
1 c. chicken broth
2 tbsp. wheat-free soy sauce
1 tbsp. arrowroot powder
2 tsp. fresh ginger
Prepare your rice according to the package directions. Use less rice if you want the carb count to be lower
Meanwhile, in a large skillet, heat oil and garlic over medium high heat until hot. Add chicken and green onions, and cook for 5-6 minutes, or until chicken is well browned and loses its pink color. Stir frequently. Transfer mixture to a medium bowl.
To the same skillet, add red pepper, cabbage, and 1/4 cup chicken broth. Stir to combine. Cover skillet and cook vegetables over medium heat; about 5 minutes until tender-crisp. Stir occasionally. Transfer vegetables to bowl with chicken.
In a cup, stir soy sauce, arrowroot powder, ginger and the remaining 3/4 cup broth.
Add the broth mixture to the skillet and heat to boiling over high heat. Boil for 1 minute. Remove skillet from heat and stir chicken and vegetables into hot broth mixture.
Serve with (or over) rice.
Makes 4 servings
Change up the veggies if you'd like. If I don't have green onions, I will usually just use red onions sliced thinly. Mushrooms are good with this too.
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