Crack Slaw
Ingredients
- 2 tablespoons coconut oil divided
- 1/2 cup diced onion
- 1 head roasted garlic or 3 cloves minced
- 1 pound boneless skinless chicken breasts Click HERE
- 1 1/2 teaspoons Redmond Real salt divided
- 5 cups shredded cabbage
- 2 tablespoons tamari sauce or 1/4 cup Coconut aminos
- 1 tablespoon grated fresh Ginger or 1/2 teaspoon dried ginger
- 1 teaspoon Redboat fish sauce or salt
- 1/2 teaspoon stevia glycerite
- Black pepper
- Garnish with sliced green onion
Instructions
- Heat a tablespoon of oil in a large skillet or wok, over medium heat. Add the onion and garlic. Cook for 5-7 minutes, until onion is soft.
- Cut the chicken into 3/4 inch pieces. Pat the chicken dry and season on all sides with 1 teaspoon salt. Increase heat to medium-high. Add the remaining oil. Once hot, add the chicken. Stir fry for 3-5 minutes, until the chicken is just golden.
- Add the cabbage, Ginger, and tamari, fish sauce, stevia, 1/2 teaspoon salt, and pepper. Stir fry for 3-5 minutes, until the cabbage is tender. Garnish with sliced green onion.
- Store extras in an airtight container in the fridge for up to 4 days. To reheat, place in a greased skillet over medium heat for 3 minutes or until heated through.
Nutrition
Calories: 219 | Fat: 10g | Protein: 27g | Carbohydrates: 10g | Fiber: 3g | P:E Ratio: 1.6