Thai Chicken and Cabbage Stir-fry

This is a simple and easy dinner to throw together, especially if you made the dressing from my Warm Coleslaw post!

Thai Chicken and Cabbage Stir-Fry

cooked chicken breast, pulled
Warm Coleslaw sauce (see previous post)
onion, sliced
garlic, minced
cabbage, thinly sliced (I used the cabbage/carrot mix I had made for the Warm Coleslaw recipe)
basil leaves, sliced
lime wedges (to garnish)

Method

1. In a medium bowl combine cooked chicken and enough sauce to coat the chicken and set aside.  I used about 2-3 tablespoons of sauce for one chicken breast.
2. In a medium skillet, heat coconut oil over medium/medium-high heat.
3. Add onions and saute until soft, about 6 minutes. Add garlic (I used a teaspoon) and cook for another minute.
4. Add 2 handfuls of cabbage (or more) to skillet along with chicken and sauce it was sitting in.  Cook for 3-4 minutes until everything is fully incorporated and the chicken is heated all the way through.
5. Remove from heat, add sliced basil leaves and stir until wilted.
6. Plate, garnish with cilantro and enjoy!

Tips:

• Buy garlic minced in a jar. It saves time and last longer!

Variations:

• Substitute or add in different vegetables: bok choy, broccoli, kale, spinach, bell peppers...
• If you don't eat meat use tofu or your preferred meat alternative instead.
  
• If you don't have the sauce pre-made or time to make it, just use soy or tamari sauce.

Plan Ahead:

• This was such a breeze to put together because I had all the ingredients in the fridge. I love to buy a rotisserie chicken at the beginning of the week.  It makes for a quick go to protein.