Servings – 4

This recipe is fine for all stages of the program.

Ingredients:

• 8 boneless skinless chicken thighs or 4 chicken breasts
• lemon juice
• 3 cloves of garlic
• 1 stalk of celery
• 1 inch piece fresh ginger
• 1 bunch green onions
• favorite seasonings such as black pepper, garlic powder, onion powder or poultry seasoning
• 2 Tbsp. curry powder (a little more or less depending on your taste preference)
• 1 Tbsp hot sauce (such as Tabasco)
• 1 Tbsp of Italian salad dressing
• 1-2 cups of low sodium chicken broth
• 1 package of coleslaw mix or 3-4 cups finely shredded cabbage

Directions:

1. Put the chicken in a bowl, add the juice of a lemon and cover with cool water. Let it sit while you prepare the ingredients.
2. Chop the green onion, celery, ginger and garlic.
3. Get a pot with a tight fitting lid (make sure the pot is large enough that the chicken can be laid flat and not overlap in the pot). Add a small amount of olive oil, Italian dressing and all spices and start to heat over medium heat.
4. Remove the chicken from the water and add to the oil and spices in the pot.
5. Cook over medium heat for about 10 minutes, turn and cook on the other side for about 10 minutes.
6. Add your chopped green onion, celery, ginger and garlic, add just enough low sodium broth to cover the bottom of the pan so the chicken doesn’t stick during the rest of the cooking process.
7. Cover & turn the stove down to simmer. Let cook for about 10 minutes then turn the chicken over again.
8. Add the hot sauce and cover, finish cooking while preparing cabbage slaw.
9. For the cabbage slaw – In a non-stick pot with a good fitting lid, add the coleslaw / chopped cabbage.  Cover and cook for 2-3 minutes.
10. Use some of the cooking liquid from the chicken, ladle it into the cabbage.
11. Cook the cabbage to the desired crispness in the curry liquid.
12. Serve cabbage and chicken hot – you can always add a little more hot sauce and chopped green onion to serve.