| 1 large chicken breast, no skin, cubed 1 tablespoon olive oil 2 - 3 cloves garlic, crushed (or 2-3 tablespoons minced garlic) 1 large onion, chopped 1/2 a celery, stalks sliced 1 cup of cabbage, finely shredded 1/2 cup plain flour 1 cups salt reduced chicken stock 1 cup water 1 cup Almond Milk Rice or Quinoa to serve. |  |
Method:
In a large, over a medium heat, add stock and water and allow to simmer. Add garlic, onion, chicken and celery. Continue to cook over medium heat until chicken is completely cooked. Reduce the heat and add cabbage. In a small bowl or cup whisk together flour and almond milk until well combined and no lumps. Over a low heat slowly poor in almond milk mixture and gently stir through. Continue to stir gently until the sauce has thickened. Serve with rice or quinoa (or a mix or the 2) and steamed vegetables.
In a large, over a medium heat, add stock and water and allow to simmer. Add garlic, onion, chicken and celery. Continue to cook over medium heat until chicken is completely cooked. Reduce the heat and add cabbage. In a small bowl or cup whisk together flour and almond milk until well combined and no lumps. Over a low heat slowly poor in almond milk mixture and gently stir through. Continue to stir gently until the sauce has thickened. Serve with rice or quinoa (or a mix or the 2) and steamed vegetables.
