Sesame Braised Chicken & Cabbage
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 2 boneless skinless chicken breasts, cut into 1 inch pieces
- 946.36 ml green cabbage, sliced thin
- 946.36 ml finely chopped kale, stems removed
- 1 medium onion, cut in half and sliced thin
- 14.79 ml minced fresh ginger
- 2 medium garlic cloves, minced
- 118.29 ml chicken broth
- 14.79 ml chicken broth
- 4.92 ml turmeric powder
- 4.92 ml ground coriander
- 425.24 g can diced tomatoes, drained
- 29.58 ml rice vinegar
- 14.79 ml extra virgin olive oil
- 59.14 ml chopped scallion top
- 14.79 ml sesame seeds
- salt
- white pepper
directions
- 1. Prepare ingredients as listed above.
- 2. Heat 1 TBS 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 and ginger and continue to sauté for another minute.
- 3. 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.
- 4. 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.
- 5. Add cabbage, diced tomatoes, and vinegar and simmer for another 4 minutes. Remove from heat, toss with olive oil, salt, and pepper.
- 6. Serve sprinkled with minced scallion tops and sesame seeds.
- 7. Healthy Cooking Tip: Make sure the cabbage does not cook more than about 4 minutes. If it cooks beyond that it will start releasing liquid and dilute the flavor of your dish. By slicing it thin, it allows it to cook in a short amount of time, creating a fresh tasting dish with a lot of flavor.
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RECIPE SUBMITTED BY
I grew up in an Iranian household, where cooking was a three generation affair. After spending countless hours with my grandmother and mother in the kitchen I found I picked up on some of their skills.
Add this to the fact that I've lived all over the world, I've learned to create my own style drawn from my family and the many global culinary experts I have met along the way.