Submitted by: Kimmi
Prep Time: 20 Minutes
Cook Time: 7 Minutes
Servings: 10
With proper prep work this is ready in as little as 5 minutes! Perfect entertaining dish or if you're on a tight budget. Great by itself or served with rice noodles or brown rice.
1 med. Chinese or Napa cabbage
2 lrg. carrot
1 med. red bell pepper
1/2 white onion
1 bch. green onion
2 c. bean sprouts, fresh, organic
1/2 c. peanut butter, creamy
1/3 c. tamari, organic
1/3 c. water
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1 pinch cayenne pepper
1 tbsp. coconut oil
2 tsp. sesame seeds
1 lbs. chicken thighs or breast
Chop the cabbage, lay on a serving platter, and set aside. Slice red pepper, green onions, and white onion. Shred carrots. Set all veggies aside. In a bowl, stir together peanut butter, tamari sauce, and water. Set aside. Cut chicken into 1-inch cubes on a cutting board. Cover with plastic wrap and pound chicken until it's about 1/4 inch thick. Turn on wok or heat skillet on high. Add oil to skillet, add sesame seeds and chicken, and cook for about 2 minutes, until chicken is browned. DO NOT LEAVE THE SKILLET, it cooks fast! Set chicken aside. Add veggies to wok or skillet, stirring constantly for about 2-3 minutes. Stir in sauce and chicken, and cook another minute, stirring constantly. Place stir fry on top of cabbage, sprinkle with sesame seeds or chopped peanuts for garnish, and serve.
Tips: This dish tastes great with chicken, beef, pork, shrimp, or a combo of all of these. You can even make it vegetarian if you want to and just skip the meat.
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