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- 2 chicken breasts, cut into bite-size pieces
- 1 rib celery, sliced
- 1/2 red pepper, cut into strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 – 3 tbs minced, fresh ginger depending on how much you like it
- 3 cups coarsely shredded Savoy or green cabbage
- 2 tsp olive oil
- 1 tsp sesame oil
- 2 tbs soy sauce
- 1 tbs Balsamic vinegar
- 2 tbs dark brown sugar
- 1/2 cup (4oz, 120ml) chicken stock
- 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
- 1/2 cup (3.3oz, 95gr) brown Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 736g | |
| Calories 912 | |
| Calories from Fat 390 | 43% |
| Total Fat 43.61g | 55% |
| Saturated Fat 11.81g | 47% |
| Trans Fat 0.33g | |
| Cholesterol 188mg | 63% |
| Sodium 2101mg | 88% |
| Potassium 1485mg | 42% |
| Total Carbs 64.66g | 17% |
| Dietary Fiber 8.9g | 30% |
| Sugars 40.38g | 27% |
| Protein 65.74g | 105% |
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