Prep 10 mins
Cook 5 mins
I haven't eaten very well the last day or so due to the flu, so I figured I'd better "kick it up a notch" for breakfast. Now, when I started it, I only meant that I was going to make something more substantial than toast and tea...something with protein and complex carbs...but it came out more like Emeril's definition!!! Wowzers! The amounts are approximate, as I didn't measure anything...I just made it to taste. And while the cinnamon sounds strange in there, it's an integral part of the flavor.
- 1 tablespoon canola oil (more or less as needed)
- 4 chicken tenders, frozen (not breaded)
- 2 slices extra-lean cured ham, chopped (I used Cure-81)
- 3⁄4 cup frozen cooked shrimp
- 1⁄2 cup onion, diced
- 1⁄2-1 teaspoon red pepper flakes, to taste
- 3 cups cabbage, chopped
- 3⁄4 cup zucchini, chopped
- 1 cup frozen peas
- 1 green onion, chopped
- 1⁄2-1 teaspoon ground ginger, to taste
- 1⁄4-1⁄2 teaspoon curry powder, to taste
- 1⁄8-1⁄4 teaspoon garlic powder, to taste
- 2 -3 dashes cinnamon, to taste
- Coat the bottom of a frying pan with the oil and set the chicken tenders in there over medium heat.
- Drizzle a few teaspoons of water into the pan and cover it with a tight-fitting lid.
- Let simmer a couple of minutes or til it starts to thaw a bit.
- Flip the tenders, then use the spatula/pancake turner to chop the chicken into bite-size pieces while it's cooking on the other side.
- After chopping, add the ham, shrimp, onions and red pepper flakes.
- Turn heat up to medium-high.
- Cook and stir for approximately 1-2 minutes.
- Add the cabbage, zucchini, peas, green onion and remaining spices.
- Saute til the cabbage is crisp-tender.