Asian Style Chicken and Cabbage

"Since my diet has become even more restricted these days I've had to get much more creative with fewer and fewer ingredients. Unfortunately, one of the first things that had to go was Asian cuisine, which I miss every day. Plum sauce and ginger is a good combo that helps create the illusion that you may actually be eating some good take-out instead of a low-sodium, low-sugar, gluten-free delight with no complex starches. As always the spice measurements are more of a suggestion; everyone should spice to their own tastes!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
8
Yields:
8 cutlet pieces
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Grease a large and deep skillet/pan with sesame oil.
  • Add chicken cutlets and brown over Medium Heat.
  • While chicken is browning, prepare sauce: mix plum sauce, broth, ginger, garlic, and pepper. If the mix has too much kick, dilute with more broth.
  • When cutlets are browned, pour sauce over chicken cutlets and reduce to a simmer or low boil.
  • Cook for 1 hour and 15 minutes, turning the cutlets occasionally making sure they are even.
  • Remove Chicken from the pan.
  • Add cabbage mix to the sauce and cook until cabbage has an al dente consistency.
  • Arrange the chicken over the cabbage and serve!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I'm allergic to many many foods, but still really love cuisine. I'm trying weekly to recreate old favorites and dream up new recipes that I can tolerate so I can still enjoy what I cook and eat as much as I used to!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes