Ingredients
The following ingredients have 4 Servings
- 1/4 cup divided friendly fat to cook in such as butter, pastured lard or tallow, avocado oil, or coconut oil
- 2-3 cups leftover cooked chicken
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/4 head cabbage (sliced thin)
- 3-4 cups sugar peas (sliced broccoli works well too)
- 1 bunch green onions (chopped)
- 2-3 inch piece of ginger (peeled and finely chopped)
- 3 large cloves of garlic minced
- 3 large carrots sliced with a julienne peeler or just sliced thin
- 1/4 cup coconut aminos
- 1/4 tsp turmeric
- 1/3 cup bone broth (or water)
- Sea salt & pepper to taste
- Extra sliced green onion and/or chopped nuts for garish if you wish
- 3 cups cooked long grain white rice for serving
Instruction
- Melt a few tablespoons of butter in a large skillet and add the cubed chicken along with the sea salt and pepper. Cook the chicken over medium/high heat for a few minutes to brown and crisp up the outside and then set the chicken aside to add later.
- Melt another 3-4 tablespoons of butter in the skillet and add in the cabbage, sugar peas, green onions, ginger, and garlic along with a big pinch of sea salt and cook 5 minutes over medium/medium-high heat stirring occasionally.
- Add the cooked chicken, carrots, coconut aminos, turmeric and bone broth, stir to combine and low simmer over medium heat for 3-4 minutes. Serve over white rice and garnish with green onions and chopped nuts.
