Orange Curry Chicken & Cabbage Rice

Orange Curry Chicken & Cabbage Rice

Table of Contents

Calories Per Serving: 260

Servings: 1


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
1 orange


  1. In a large frying pan, saute chicken in a little Bragg’s liquid aminos over medium high heat.
  2. Cut orange into small pieces and add to pan, mashing juice out. 
  3. Add the rest of ingredients and cook until cabbage is tender adding more water or broth as necessary.
  4. Cook down until no liquid is left.
  5. Serve hot.

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