Image by mia3mom
Ingredients:
- 2 TBS cooking oil
- 1 medium onion, minced
- about 1 1/3 lb boneless/skinless chicken thighs, cut into bite-sized pieces
- 1/2 head red cabbage, shredded or sliced very finely
- 1 medium apple, sliced but not peeled
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 TBS flour or starch (arrowroot or corn works well)
- 1 tsp lemon juice plus milk substitute to make 1 cup (I like coconut milk best for this, as it’s thick and creamy – and it doesn’t taste like coconut in savory dishes)
- 1 tsp kosher or sea salt
- a couple grinds black pepper
Method:
Warm oil in a large skillet over medium heat. Add onions, and sauté until they start to soften.
Add chicken to the pan, and stir. Continue to sauté until the chicken browns on all sides.
Stir the apple and cabbage into skillet, and sauté for a couple minutes, until the cabbage starts to soften.
Pour in the soured milk and vinegar, then mix in the brown sugar, salt, and pepper. Once that is well combined, sprinkle in the flour/starch, stirring until well combined.
Cover, reduce heat to medium-low, and simmer for 10 minutes.
Serve with some kind of starch – we like quinoa. This has a great mix of sour & sweet and different textures, yum!
