I miss Asian food. Yes, not all Asian food is off limits to me being gluten-free, low-oxalate (Indian food is quite friendly); however those restrictions AND the soy allergy don't help. So in my desperate attempt to satisfy a craving for Chinese food one evening, I created an Asian Style Chicken and Cabbage, originally posted on Recipezaar.
Now, I take gigantic liberty when I say Asian Style. I wanted to create the illusion of eastern flavors, particularly Chinese ones, being present without using the major no-no ingredients in my life. I really enjoyed the result, but then again, I've been cut off from beautiful take-out for a while so I'm not sure how it would measure up if you're serving it to non-elimination guests. I thought all and all, a pretty good faker and hey, it satisfied my silly craving after all :)
Sadly, this is another back-logged recipe, so no pictures again, but I promise I have a couple of recipes I've been saving with pictures that I'll post up as soon as I find the papers I hastily scrawled them on!
Asian Style Chicken & Cabbage
4 boneless skinless chicken cutlets (cut in half to make 8)
8 ounces all-natural plum sauce
1/2-3/4 cup organic chicken broth (I love Imagine)
1 1/2 tsp ground ginger
2 tbs crushed garlic
8 ounces shredded cabbage (like a coleslaw mix pack)
Grease a large and deep skillet, wok or pan with sesame oil.
Add chicken cutlets and brown over Medium Heat.
While chicken is browning, prepare sauce by mixing plum sauce, broth, ginger, garlic and pepper together in a separate bowl. If the mix has too much kick, dilute with additional broth.
When cutlets are browned, pour sauce over chicken and reduce to a simmer or low boil.
Cook for 1 hour and 15 minutes, turning the cutlets occasionally, making sure they are even.
Remove chicken form the pan.
Add shredded cabbage to the sauce and cook until the cabbage has an al dente consistency.
To plate, place cabbage down first, and then put the chicken piece on top of it.
Garnish, if you'd like and serve!