This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
In England, there are sixty different religions and only one sauce. -Attributed to Voltaire, French Author
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.
Servings: 2 | Serving size: 1 chicken breast
Cooking Time: 30 Minutes
This recipe can be multiplied and leftovers are fair.
2 cups water
10 leaves Napa cabbage
4 tsp. low-sodium soy sauce or gluten-free tamari sauce
1 tsp. orange zest
1/2 small orange (juiced)
4 Tbsp. sherry
2 tsp. dark sesame oil
1 Tbsp. fresh ginger (finely minced)
2 – 4 ounce boneless skinless chicken breasts
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 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.
Serving size: 1 chicken breast with cabbage
|Calories from Fat 72
|% Daily Value
|Total Fat 8g
|Saturated Fat 1g
|Monounsaturated Fat 0g
|Trans Fat 0g
|Total Carbohydrates 17g
|Dietary Fiber 5g
|Vitamin K 126mcg