Cabbage-Chicken Toss

(from RobotTwo’s recipe box)

Serves 6 people

Categories: Sonoma Lunch_Dinner Phase 1


  • 3 medium skinless boneless chicken breast halves (12 ounces total);
  • 1 tablespoon extra-virgin olive oil;
  • 3 cups shredded green cabbage;
  • 3 cups shredded red cabbage;
  • 3 cups shredded Napa cabbage;
  • 2 teapoons finely shredded lemon peel;
  • 3/4 teaspoon kosher salt;
  • 1/2 teaspoon pepper


  1. 1. Cut chicken into thin bite-size strips. Heat oil in a wok or large skillet over medium-high heat. Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove from wok. Repeat with remaining chicken. (Add more oil as necessary during cooking.) Cool chicken slightly.

  2. 2. Combine chicken, cabbages, lemon peel, salt, and pepper in a very large bowl. Gently toss to mix well. Makes 6 servings.

  3. Make-ahead tip: Refrigerate, covered, up to 2 days. Makes

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