Asian Fettucine
Author: Briana Thomas
Serves: 8+
- ½-1 head cabbage, thinly sliced
- 2 T butter
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- 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
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- ½ cup water
- ½ tsp. glucomannan
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- 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
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- 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.
Recipe by Briana Thomas at https://www.briana-thomas.com/asian-fettucine-s/
3.5.3208