I didn’t plan on sharing this meal with you all because it was just sort of thrown together for dinner on Monday. But as I was eating leftovers yesterday afternoon I thought man, this is really good, and really colorful.
My camera was begging for me to take a picture of it. I can’t say no to my camera. (So I stopped to take pictures mid way through lunch – and I had already given all of my chicken to Baby A. It was there. Promise.)
I also can’t say no to cabbage. I have this weird love for it. It’s so cheap that I can’t help but but it when I pass it in the produce section. Then I always have too much and have to eat cabbage for a few days so it won’t go bad (maybe I could juice it?!). My stomach always revolts after a few days of a steady cabbage diet – but whatever.
How can you say no to colors like this?! You can’t. You and your camera just can’t.
Sautéed Cabbage and Chicken
2 lbs boneless, skinless chicken breasts
2 t olive oil
1 t sesame seed oil
1 t soy sauce
salt and pepper
3 c green shredded
3 c red cabbage, shredded
1 red bell pepper, sliced
1/4 cup freshly chopped cilantro
chow mein noodles and peanuts (optional)
1 tablespoon sesame oil
3 tablespoons olive oil
3 tablespoons rice vinegar
1 teaspoon ground ginger
1 clove grated garlic
2 T tahini
2 teaspoons soy sauce
salt and pepper
Preheat skillet or grill. Salt and pepper chicken. Add oils and soy sauce to a small bowl and mix well. Brush chicken with oil all over. Cook chicken until browned and set aside to rest. In the same pan, sauté the cabbage and bell pepper, adding more oil if needed.
Add all ingredients for salad to a bowl. Add all ingredients for dressing to a separate bowl and mix well. Pour dressing over salad. When ready to serve, top salad with cooked chicken and chow mein noodles and peanuts.