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Recipe updated 7/23/16
Name compliments of my sous-chef, Katelyn. 😉 Katelyn (who is 12) loves to assist me in the kitchen, and she’s a huge help.
Tender chicken and mushrooms; a flavorful, Asian-inspired sauce; occasional crunches of peanut.
This one even got my dad’s approval-and he’s not one for funky flavors (he’ll eat what I put in front of him, but something has to be good for him to pronounce it as such).
This recipe is great for larger families or small families who want lots of leftovers.
If you omit the butter, peanuts, and your chicken base is fat-free, this is actually a FP recipe. I haven’t tried it with those changes, and I’m sure it wouldn’t be quite as good, but if you need FP ideas, I just thought I’d toss that idea out there.
You can find lots of great stir-fry recipes in my cookbook, Necessary Food.
- ½-1 head cabbage, thinly sliced
- 2 T butter
- 2 T butter
- Assorted non-starchy vegetables of choice (cauliflower, broccoli…clean out the fridge)
- 1 medium onion, chopped
- 1 tsp. chicken bouillon
- 1 tsp. Truvia
- ½ tsp. garlic powder
- ½ tsp. chili powder
- ¼ tsp. ground mustard
- ¼ tsp. ginger
- ½ cup water
- ½ tsp. glucomannan
- 2.5 pound bag of chicken breast or tenderloins, cut into bite-sized pieces
- 2 T Worcestershire sauce
- 2 T reduced-sodium soy sauce
- ⅓ cup peanuts
- 4 oz. fresh mushrooms, chopped
- Sauté the cabbage in the butter in a nonstick pan over medium-high heat until tender.
- Combine the first 9 ingredients in an electric skillet.
- Whisk the glucomannan into ½ cup of water. Add to the sauce and stir.
- Add the chicken, Worcestershire sauce, soy sauce, and peanuts. Stir and let it cook until the chicken is almost done.
- When the chicken is almost done, add the mushrooms. Simmer for several minutes. Taste and adjust as desired. Serve the stir-fry over the cabbage.