1 pound organic chicken breast, diced or cubed into small pieces
5-10 green cabbage leaves
2 large carrots, thinly sliced
1 red bell pepper, thinly sliced
2 garlic cloves, chopped
1 large shallot, thinly sliced
1 fresh lime
1/2 cup chopped green onions
handful fresh cilantro
1 tablespoon vegetable oil [non-GMO canola or sunflower is best because of their high heat tolerance]
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon fish sauce
2 teaspoons tahini
2 teaspoons sriracha or chili paste
1/2 teaspoon. freshly grated ginger root
juice from 1/2 a lime
1/2 cup filtered water
1. In a wok or large saute pan heat the oil on medium heat. Add in carrots, bell pepper, garlic and shallots and cook until the veggies turn bright in color and the garlic and shallots start to turn translucent, about 5 minutes.
2. In a small mixing bowl whisk together the vinegar, soy sauce, fish sauce, tahini, sriracha, ginger, lime juice and water.
3. Now add the chicken and the sauce with the veggies. Cook until the the chicken is white throughout. The chicken should be cut into small pieces, so it shouldn’t take too long to cook.
4. Fill the leaves about half way; top with green onions, cilantro and a squeeze of fresh lime. Enjoy!
Tip: You can eat your cabbage leaves raw or you can blanch them. If your leaves are leave you can half them, like show in the picture above. If your leaves are smaller, free free to eat them as is. You’ll want the leaves to be about the size of your hand, otherwise they’ll become awfully sloppy to eat.