I came across this delicious dish on a fellow coach’s Facebook page. I read her caption that said “Holy Amazing” and I was hooked! I just had to try this healthy spin on one of my favorite dishes. I try to get away from the normal baked chicken, steamed veggies, etc… You don’t have to worry about the extra calories and fat that Asian dishes usually contain, this is just 123 calories per serving!
It looks like a lot of ingredients and direction, but once you get started, it’s really easy!
Stir Fry Sauce
2 tablespoons honey
1/2 teaspoon rice wine vinegar
2 tablespoons lite soy sauce, (optional Coconut Organic Aminos)
1/4 cup honey
1/2 cup warm water
2 tablespoon lite soy sauce, optional gluten free BRAGG Liquid Aminos
2 tablespoon rice wine vinegar
2 tablespoon ketchup (recipe for ketchup)
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon sesame oil
1 tablespoon Dijon Mustard
1 tablespoon canola oil
1 tablespoon sesame oil
3 skinless chicken breast filets, cubed into about 1/2″ pieces
1 (8 ounce) can water chestnuts, diced
1/2 cup button mushrooms, diced
1/2 cup finely diced yellow onion
2 cloves garlic, minced
6 Savoy (curly) Cabbage leaves, (optional is Napa Cabbage or green leafy vegetable of choice)
Prepare Stir Fry Sauce by adding these three ingredients in a small bowl and setting aside.
Next, prepare Dipping Sauce by combining honey and warm water in a medium sauce pan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.
Prepare Cabbage by removing several leaves 8-10, rinse cabbage, pat dry with a paper towel and place on serving plates.
Prepare Chicken Stir-Fry by placing canola oil and sesame oil in a large skillet or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in the skillet add the, already prepared, Stir-Fry Sauce to the chicken along with water chestnuts, mushrooms, onion and garlic. Stir-fry for approximately 4-5 minutes on medium heat.
Place approximately 3/4 cup cooked chicken on individual cabbage leafs, drizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there’s plenty to go around. Enjoy!!!
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