I got a HUGE head of napa cabbage from the organic farm here in California. A wonderful cool weather crop with lots of crunch and flavor. As I have to feed eight people right now, I needed to make a complete meal for the family. This recipe was a great solution. I looked in my fridge and found broccoli from the organic farm as well as some carrots. I also had chicken in the freezer and almonds (locally harvested – YUM!).
Thankfully I had some sesame oil (key to flavor) and rice vinegar on hand to use in the dressing.
I took some frozen chicken, cubed it, and sauteed it in a little bit of butter. In order to bring out the vibrant green color of the broccoli and take off the edge of crispiness, I sauteed the broccoli in the leftover chicken broth and butter in the skillet for about three minutes (until just barely tender crisp). I added the shredded carrots and cooked for an additional minute. I also used food storage dehydrated onions in the dressing as I was out of green onions (which would also be lovely).
This is a great, healthy meal and source of protein and produce! Here is the recipe:
- 2 boneless, skinless chicken breasts, chopped
- 1 c shredded carrots
- 2 small heads fresh broccoli, chopped
- 2 T butter, separated
- ¾ c almonds, roasted in the oven
- 1 large head napa cabbage, chopped
- ¼ c olive oil
- ¼ c rice vinegar
- 1 T soy sauce
- 1 T sesame oil
- 1 tsp. dehydrated chopped onions
- ⅛ c white sugar (could substitute honey)
- Chop napa cabbage and place in a large salad bowl. Set aside or place in fridge to chill.
- Mix together dressing ingredients (oils, vinegar, soy sauce, onions, and sugar or honey) in a bowl and set aside.
- In a large skillet, cook the diced chicken in 1 T butter until no longer pink in the middle. Remove chicken and set aside.
- Place broccoli into the skillet (leave juices and butter remnants) and saute for about 3 minutes. Add carrots and saute for 1 more minute. (TIP: If your broccoli comes with a long stem, peel off rough edges and shred with carrots.)
- Remove vegetables from pan and add to cooked chicken. Set aside.
- Melt remaining T of butter and add roasted almonds. Toast for a minute or so, or until brown.
- Add toasted almonds to the chicken and vegetables.
- Pour chicken and vegetables into the napa cabbage and mix well.
- Reserve dressing until just before serving and then pour on top and mix well. (It is okay the next day, but may wilt a little.)
