3 Skinless Chicken Breasts, Diced

2 T. Butter

1 T. Garlic

½ C. Chopped Onions or Leeks

2 C. Chopped Fresh Mushrooms

5 C. Chopped Green Cabbage

1 C. Chopped Green and Red Peppers

¼ C. Unsweetened Coconut Milk

¼ C. Unsweetened Coconut Flakes

¼ C. Soy Sauce


Black Pepper

1 T. Ground Ginger

Easy Directions:

In a skillet or wok, heat butter, add garlic and onions. Cook for 1 minute and add chicken. Stir fry for 5 minutes, until the chicken is golden. Add the mushrooms, cabbage, peppers, and ginger, salt and black pepper. Stir fry for an additional 3 minutes. Add the coconut milk, coconut and soy sauce. Stir fry for another minute. Serve over cauliflower rice or by itself. I added peanuts to give mine an extra crunch!

Print Friendly, PDF & Email