Categories: Sonoma Lunch_Dinner Phase 1
Ingredients
- 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
Directions
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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.
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2. Combine chicken, cabbages, lemon peel, salt, and pepper in a very large bowl. Gently toss to mix well. Makes 6 servings.
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Make-ahead tip: Refrigerate, covered, up to 2 days. Makes