This dish came about when I decided to make something completely different with one lonesome grilled leftover chicken thigh in my refrigerator. I pulled the skin off (and enjoyed that right away, as I was famished :)), chopped up the 3 oz. of smoked chicken and started throwing a few veggies into an oiled skillet. The resulting dish was filling, tasty and super easy. You could use any cooked chicken meat, but the smoke on this piece gave this a Tandoori smoke flavor that really improved it I think. This dish is Atkins Induction friendly. This is an extremely nutritious dinner or lunch, as you can see from the nutritional stats below. I suspect this recipe would be be quite good if you substituted shrimp for the protein.
1 T. coconut oil
3 oz. skinned chicken meat, chopped (preferably smoked chicken)
6 oz. green cabbage, cut into large shreds
2 oz. onion, sliced thin
½ c. red bell pepper, sliced or chopped
½ jalapeno pepper, seeded and sliced thinly
¼ tsp. garam masala spice (I used my own recipe here on the site)
DIRECTIONS: Skin the chicken and chop. Prepare all the veggies and have them and your spices nearby. Heat a large non-stick skillet (or wok) on MEDIUM-HI and stir-fry the cut-up chicken a couple minutes, until it just begins to brown a bit on the surface. Add the sliced onion and continue to cook. Add the cabbage and saute just until it begins to soften. Lower heat to MEDIUM if cabbage is beginning to brown, as you don’t want to brown it. Add the red pepper, jalapeno and spices. Cook until all veggies are tender crisp or as done as you like them. Stir continuously to avoid scorching of the veggies. Serve at once. I don’t serve anything with this dish. Chow hound that I am, I consider this to serve just 1 person. It filled a large plate. You may find it will serve 2.
NUTRITIONAL INFO: Makes 1 serving which contains:
23.3 g fat
19.3 g carbs, 6.7 g fiber, 12.6 NET CARBS
25.4 g protein
542 mg sodium
729 mg potassium
21% RDA Vitamin A, 55% B6, 218% C, 17% copper, 18% magnesium, 24% manganese, 48% niacin, 34% phosphorous, 31% riboflavin, 46% selenium, 22% thiamin and 334% zinc.