Sweet and Sour Chicken or Turkey With Cabbage |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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A great recipe to use up any leftover chicken or turkey. This will feed 3 people but it can easily be doubled. Adjust all amounts to taste. Ingredients:
2/3 cup chicken broth |
1 onion, cut into large chunks |
1 small green bell pepper, seeded and diced into large pieces |
2 stalks celery, coarsley diced |
2 tablespoons cornstarch |
2 tablespoons cold water |
2 tablespoons white vinegar |
1 (15 ounce) can pineapple chunks (drained and reserve juice) |
2 tablespoons soy sauce |
3 -4 tablespoons vegetable oil |
1/4 cup shallot |
2 cups cabbage, shredded |
2 cups canned mushrooms, well drained |
2 cups diced cooked chicken or 2 cups cooked turkey |
black pepper |
cooked white rice |
Directions:
1. Bring the broth to a boil in a medium saucepan; add in onion, green pepper and celery; simmer for about 5 minutes; remove the veggies with a slotted spoon and set aside.
2. Dissolve the cornstarch in cold water to make a paste and then add to simmering broth; stir to combine then add in the vinegar, reserved pineapple juice and soy sauce; mix to combine and simmer for about 2 minutes, or until sauce is thick and clear.
3. Season the sauce with black pepper or cayenne if desired.
4. In a large skillet or a large saucepan heat oil and saute the shallots and cabbage and well drained mushrooms for about 5-6 minutes (or until the cabbage is desired tenderness.
5. Add in the pineapple chunks, the veggies that were removed from the broth, along with the sauce and chicken or turkey; gently simmer until heated through.
6. Serve on rice.
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