Sesame Braised Chicken & Cabbage
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 2 boneless skinless chicken breasts, cut into 1 inch pieces
- 4 cups green cabbage, sliced thin
- 4 cups finely chopped kale, stems removed
- 1 medium onion, cut in half and sliced thin
- 1 tablespoon minced fresh ginger
- 2 medium garlic cloves, minced
- 1⁄2 cup chicken broth
- 1 tablespoon chicken broth
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 (15 ounce) can diced tomatoes, drained
- 2 tablespoons rice vinegar
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup chopped scallion top
- 1 tablespoon 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.