Okay so what inspired me for this recipe? Meh… is just the fact that I think I don’t eat enough cabbage LOL. Yeah there was nothing profound about it. I just was on a big timecrunch because I had gotten off work a bit later and still had to go grocery shopping, cook dinner all before Sabbath. So while I was at work I compiled my grocery list to cut down on the shopping time. Then came the big question what do I do with those boring chicken strips that have unthawed in the sink? 🤔

Hmm… Time…time..

Got it!

A quick sautee with vegetables and rice boom! So here’s the recipe.

Ingredients:

2 lbs chicken strips cut into inch chunks

1/2 a red onion chopped

8 cloves of garlic halfed

1 jalapeño chopped

3 carrots sliced

1/2 head of cabbage sliced in strips

1 cup of sliced mushrooms

3 tablespoons tumeric

Sea salt and pepper to taste

1/2 can of chicken stock

1/2 cup of Mirin or a white wine you have handy

olive oil

1 cup of water

Add olive oil liberally to coat bottom of wok on medium heat. Add garlic, red onions, carrots and jalapeños. Stir and let cook for about 3 minutes. Then add chicken and Mirin. Begin adding salt and pepper to taste. Stir occasionally. Cook until chicken is halfway done. Then add cabbage, mushrooms, chicken stock, water, tumeric, and stir. Mix the ingredients well. Then leave to simmer 20-25 mins. Stir occasionally. Again add salt and pepper. Once the cabbage has cooked down and the chicken is cooked through you can serve. I paired it with rice and that was a win!