Ingredients:
2 boneless and 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 and sliced thin
1 tablespoon minced fresh ginger
2 medium cloves garlic, minced
½ cup + 1 tablespoon chicken broth
1 teaspoon turmeric
1 teaspoon ground coriander
1 (15 ounces) can diced tomatoes, drained
2 tablespoons rice vinegar
1 tablespoon extra virgin olive oil
¼ cup chopped scallion tops
1 tablespoon sesame seeds
Salt and white pepper to taste
Directions:
- Heat 1 tablespoon 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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