CHICKEN, BROCCOLI, & CABBAGE STIR-FRY

Here is another quick chicken stir-fry dinner. If you don't like broccoli, add snow peas instead.

1 head broccoli, cut into florets
2 boneless chicken breasts

Sea salt and black pepper
¼ cup chicken broth

¼ cup low sodium soy sauce

¼ cup dry sherry

2 T rice vinegar
t toasted sesame oil

1 T cornstarch

2 T avocado or coconut oil

½ savoy cabbage, shredded (or any green cabbage)

1 yellow onion, diced

2 stalks celery, chopped

1 red bell pepper, chopped

Pinch red pepper flakes

1-inch piece fresh ginger, peeled and grated

2 cloves garlic, minced or pressed
2 T toasted sesame seeds

In a wok or large skillet, add about ½ cup water and bring to a gentle boil.

Cook the broccoli florets until bright green, about 2 to 3 minutes.

Remove to a bowl and pour out the water; saving the wok or skillet.

Thinly slice the chicken breasts and season with salt and pepper.

In a small bowl, mix together the chicken broth, soy, sherry, vinegar, sesame oil, and cornstarch.

In the same wok or large skillet, heat half of the oil and stir fry the chicken until lightly brown on each side.

Remove to a platter and set aside.

Heat the rest of the oil and stir-fry the cabbage, onion, celery, and bell pepper for 3 minutes.

Add the red pepper flakes, ginger, and garlic and stir-fry another minute or two.

Return the chicken to the pan and add the soy sauce mixture.

Cook another 2 or 3 minutes and serve over cooked rice or noodles.
Top sesame seeds.

Serves 2 to 4