Thai-Inspired Chicken and Cabbage Bowls

Ingredients:

• 1 tbsp avocado oil

• 1 medium-sized yellow onion, chopped (about 150 g)

• 1 medium-sized head of green cabbage, thinly sliced (about 450 g)

• 1 large carrot, grated (about 100 g)

• 1 red bell pepper, cut into matchsticks (about 150 g)

• 1 lb boneless, skinless chicken breasts, chopped into bite-sized pieces (450 g)

• 4 large cloves garlic, minced

• 1 tbsp fresh ginger, peeled and grated (about 15 g)

• 5 stalks green onion, chopped

• Sea salt, to taste

For the Sauce:

• 2 tbsp sunflower seed butter or peanut butter (30 g)

• 2 tbsp liquid aminos (30 ml)

• 1 tbsp rice vinegar (15 ml)

• 1 tbsp pure maple syrup (optional, 15 ml)

• 1 tsp curry powder (2 g)

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium heat.

2. Add the chopped onion and cook for 3-4 minutes, until softened.

3. Add the sliced cabbage, grated carrot, and red bell pepper to the skillet.

4. Stir occasionally and cook for 5-7 minutes, until the vegetables begin to soften but still have some crunch.

5. Push the vegetables to one side of the skillet and add the chopped chicken breasts to the empty side.

6. Season with sea salt and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink in the center.

7. Add the minced garlic, grated ginger, and chopped green onions to the skillet.

8. Stir well to combine and cook for 1-2 minutes, until fragrant.

9. In a small bowl, whisk together the sunflower seed butter (or peanut butter), liquid aminos, rice vinegar, maple syrup (if using), and curry powder until smooth.

10. Pour the sauce over the chicken and vegetable mixture in the skillet.

11. Stir to coat everything evenly.

12. Cook for an additional 2-3 minutes to heat the sauce through and let the flavors meld together.

13. Serve the chicken and cabbage mixture in bowls, garnished with additional green onions if desired.