Ingredients
Units
Scale
- 2 large chicken breasts cut into bite sized pieces
- 1 – 14 oz bag of Cole Slaw mix
- 3 large stalks of celery (chopped)
- 1/2 of a large onion (chopped)
- 3–4 large garlic cloves (pressed or chopped)
- 1/2–1 cup chicken broth
- 1 cup of rice (cooked)
- Avocado oil (or olive for sauteing chicken and vegetables)
- 2 tbsp olive oil
- 2 tbsp butter
- Fresh cilantro (chopped)
- Salt and Pepper (to taste)
Instructions
- Cook rice according to package directions and set aside.
- Add oil to pan and cook celery and onion for 5-8 minutes.
- Add garlic and saute 1-2 minutes.
- Add cabbage mix and stir fry for another 5 minutes or so.
- While that is cooking, cook chicken in a separate pan.
- Stir cooked rice into the cabbage mixture. Mix well.
- Add 2 tablespoons of olive oil and 2 tbsp of butter.
- Add salt and pepper to taste.
- Add cooked chicken and 1/2 cup of broth. (or more, as needed)
- Add chopped cilantro last. Stir well.
- Plate and garnish with extra chopped cilantro.
Notes
I like my vegis and cabbage to have a very slight crunch so I keep this mind with cook times on all.
Also, adding more chicken broth will further soften the vegetables and is the reason I only use 1/2 cup for flavor. You can use more, and/or cook longer for a more tender finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
