INGREDIENTS:
2.5 lbs boneless chicken breasts, cut into 1/2 inch pieces
1/4 cup plus 2 T soy sauce
1/2 t ground ginger
1 t onion powder
1 t garlic powder
2.5-3 t black pepper
1 T rice vinegar
2-4 T coconut oil
1 onion, sliced
6 celery stalks, finely slicked
1/2 large head cabbage or 16 oz bag coleslaw
INSTRUCTION:
1. Place the chicken pieces in a bowl, add 1/4 cup of the soy sauce, the ginger, onion powder, garlic powder, pepper and vinegar. Allow to marinate for 10 minutes.
2. Melt 2 T of coconut oil in a large skillet over high heat. Once hot, add the marinated chicken. Allow the chicken cook for a couple of minutes on one side, then poss periodically in the hot oil for 3-4 minutes more until just done. Transfer the chicken to a plate
3. Add remaining 2 T (if desired) and all veggies to skillet. Add the remaining 2 T soy sauce and toss the veggies for 3-4 minutes or until slightly wilted but still crispy. Return the chicken to the pan, toss through, and serve.
