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Chicken and red cabbage stir fry with carmelized coconut flakes and pine nuts


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This is one of those accidental dishes but I've made it a couple of times and really liked it. I didn't measure anything so my amounts are definitely guesstimates. Eyeball it!

8 oz chicken breast

1/4 medium purple cabbage

1/4 cup pine nuts

scant 1/4 cup coconut flakes

salt, pepper and cinnamon to taste

Cut chicken into cubes and sprinkle well with salt and pepper. Thinly slice the cabbage.

Heat skillet on medium high heat for 1-2 minutes. Add 2-3 tablespoons coconut oil.

When oil is hot, add chicken and stir fry until cooked through. ~5 minutes. Remove chicken from pan and set aside.

Reduce heat slightly and to the same pan, add pine nuts and coconut flakes. Cook pine nuts and coconut stirring until everything begins to turn a nice brown.

Turn heat back up a bit and, if needed, add another tablespoon of coconut oil. Add the sliced cabbage and stirfry until the cabbage is tender - about 5 minutes.

Return chicken to the pan. Adjust salt and pepper. Add desired amount of cinnamon (I probably used 4 or 5 good shakes of the container). Stir well and serve.

Suprisingly, you don't really taste the cinnamon. But it adds something yummy.

I really like to eat this for breakfast.

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