Ginger Cashew Chicken with Cabbage

Heya, friends! Please excuse my scarcity recently… I’ve had a month full of various injuries and illness flares along with a very good friend coming to the area from California, which meant that we got to visit with her this past week after only interacting with her online for the past five years. It’s all been exciting and also a bit tiring (mostly trying to simultaneously heal a knee injury along with a shoulder injury), and I’m working on getting back into the swing of things.

I have been craving “cashew cabbage something” for the past month or so. I saw a recipe that looked amazing, lost track of it, finally had all of the ingredients on hand and then couldn’t find the original recipe anywhere. So I kind of mashed bits of a few random recipes together and came up with this. Folks indicated that they were interested on my Facebook page, so I figured that I’d share. If you make it, I’d love to hear what you think!

Ginger Cashew Chicken with Cabbage

Ingredients:
1 pound chicken (I used frozen breasts)
oil (I used sunflower)
garlic & ginger pastes
1 cup cashews
1 medium head green cabbage
soy sauce

  1. 2015-08-23 Food-Ginger-Cashew-Chicken-01Begin by preheating a large frying pan over medium heat, with a few tablespoons of your oil of choice. Add 1.5 tablespoons ginger paste and 1 tablespoon garlic paste, along with about 1 pound frozen chicken breast.
  2. Add 1/2 cup hot water; cover and cook over medium heat for 20 minutes.
  3. Flip chicken; cover and cook for an additional 15 minutes, then set chicken aside and empty pan.
  4. 2015-08-23 Food-Ginger-Cashew-Chicken-02Heat a few tablespoons of oil over medium heat. Add cashews to the pan; cook, stirring, until they begin to soften.
  5. While cashews cook, shred cabbage and thinly slice your cooked chicken.
  6. Add 2 tablespoons ginger paste and 1 tablespoon garlic to oil and cashews.
  7. Return chicken to pan; add a splash of soy sauce. (Sorry, I’m an eyeballer and am not sure how much I used here.)
  8. 2015-08-23 Food-Ginger-Cashew-Chicken-03Continue cooking over medium heat. Whenever anything starts sticking to the pan, add a bit of water to deglaze.
  9. Add cabbage to pan. Cover and continue cooking over medium heat for 8 minutes or until cabbage is soft.

And that’s pretty much it! Serve and make some tummies happy.

I had to improvise and use less cabbage because my frying pan was a bit too small, but this meal is SO tasty, whatever your proportions! Next time, I plan to add more ginger and see how it turns out. Mushrooms would be another awesome add-in. These amounts should easily serve 4 or more, especially if you use the full head of cabbage.

The only lactose in my version of this was a bit of whey in the garlic paste (which we found pretty silly), and it’s relatively low in carbs and fat too! I calculated about 25 grams of carbs for 1/4 of the pan, and the fats in this recipe are mostly healthier ones.

I’ll have some more updates headed your way very soon! Please stay tuned as I start playing catch-up once again. 🙂

Chicken Soup with Cabbage & Bean Sprouts (Veggie Stock, too!)

2015-04-13-Chicken-Cabbage-Sprout-Soup-2It’s been a while since I’ve shared a recipe here. I recently got experimental with chicken soup and really loved how it turned out, so I thought I’d share that with you. I’d love to hear what you think, especially if you actually end up making this or a variation of the recipe. 🙂

2015-04-06-Soup-Vegetable-Veggie-StockI started off by making a big batch of vegetable stock. I saved up veggie scraps for a while, and then threw a whole gallon freezer bag full of the scraps into my 6 quart slow cooker. I added some celery that was on its last legs, along with a handful of fresh parsley. (The veggie scraps were mostly carrot and onion, with assorted bits of stuff like cabbage, mushrooms, broccoli and potatoes.) I also added a chicken neck and liver that I had in the freezer, and then filled the pot most of the way with water.

I love using herbs like parsley that are good for cranky tummies, since hubby and I both have GERD and IBS. It makes it easier to digest some things that can be triggers for tummy woes, since we can’t just eat plain rice, toast and bananas all day every day.

This pot of awesome cooked on high for five hours, and then strained it. Since I don’t have a fine strainer, I just put a coffee filter into a small colander and ladled very carefully. I ended up with almost three quarts of vegetable stock. If I’d had more time and spoons that day, I’d planned to roast the veggies first, which does add flavor to the stock — but it definitely packed some flavor and nutrition as-is.

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So now it’s time to get crackin’ on the actual soup! I gave my crock a quick scrub and filled it right back up with the following…

2015-04-13-Chicken-Cabbage-Sprout-Soup-1

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