breadcrumb

Ginger Chicken with Napa Cabbage

Servings

2

Serving size

1 chicken breast
COOKING TIME
30 Minutes

This recipe can be multiplied and leftovers are fair.

Ginger Chicken with Napa Cabbage

Ingredients

2 cup Water
10 leaf, large Cabbage, raw (Napa cabbage)
4 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
1 tsp. Orange zest (minced)
1/2 fruit yields Orange juice
4 Tbsp. Sherry (or sweet white wine)
2 tsp. Sesame oil (dark sesame oil is better)
1 Tbsp. Ginger root, raw (finely minced)
8 ounces Boneless, skinless chicken breast (2 4-ounce filets)

Instructions

Place the water in a stock-pot fitted with a steamer basket.

Slice the napa cabbage across the leaves into thin strips.

Place the cabbage in the steamer basket but do not turn on the burner.

Place the soy sauce, orange zest, orange juice and sherry in a small bowl and whisk until blended.

Set the burner under the steamer basket with the Napa cabbage on high.

Place the sesame oil in a large skillet over medium high.

Add the minced ginger and cook for one minute.  Stir frequently.

Place the chicken breasts in the pan.

Reduce the heat to medium and cook for 4 minutes.

Turn the chicken breasts over and cover the pan.

Cook for 6 to 8 minutes until the chicken is is slightly firm to the touch (160°F).

Remove the chicken to a plate to rest for about 3 minutes.

Continue to cook the sauce over low heat.

Serve the chicken on top of the steamed napa cabbage with the sauce.

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Coconut Brown Rice

Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…

Coconut Rice

Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…

Coconut Rice – Low Sodium Version

Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…

Jasmine Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.

Sodium

This is a low sodium recipe.

Recipe Notes

This is a simple little recipe that you may be able to make with leftover ingredients on hand.

There are a lot of substitutions that you can make. Using ground ginger is fine – about a teaspoon can replace the tablespoon of minced fresh ginger. The flavor of the fresh orange juice and orange zest is great, but you can use the orange juice that is in your fridge. Likewise, there are a lot of options for the sherry. You can use a sweeter type white wine, such as a riesling, but a chardonnay will work. It would be more authentic with sake, so that is another option.

The recipe works well with chicken thighs or even pork tenderloin.

"In England, there are sixty different religions and only one sauce."

Attributed to Voltaire, French Author