Orange Curry Chicken & Cabbage Rice
3.5 oz skinless boneless chicken, cut into bite sized pieces
8 oz cabbage finely chopped into rice sized or noodle size pieces
1 c chicken broth or water
1/2 t cumin
1/2 T curry
1 t onion powder
2 cloves garlic crushed and minced or 1/2 t garlic powder
Salt & Pepper
1/2 T Bragg's liquid aminos
1/2 T apple cider vinegar
- In a large frying pan, saute chicken in a little Bragg's liquid aminos over medium high heat.
- Cut orange into small pieces and add to pan, mashing juice out.
- Add the rest of ingredients and cook until cabbage is tender adding more water or broth as necessary.
- Cook down until no liquid is left.
- Serve hot.