Anticipating a move soon, I'm trying to use up all the freezer meats; so they won't have to be trashed.
This is another FB Reel that appealed to me … so, I made it tonight.
I prepared all the ingredients ahead of time - then, took Bleu for a stroll at Cook Ferry County Park, so he wouldn't be bugging me to go outside in the midst of cooking.
Chicken & Cabbage Bowl ~serves 2
1-lb. Chicken Breast, cut into bite-size pieces * 1/2-lb. Shrimp, shelled & deveined * 1 sm. Cabbage, sliced * 1 sm. Onion, sliced * 2 med. Carrots, sliced with grater * 2 Garlic cloves, halved lengthwise & sliced thin * 2 TBSP. Olive Oil * 1 TBSP. Butter * 3 TBSP. Soy Sauce * 1 TBSP. Teriyaki Sauce * 1 tsp. Sesame Oil * 1/2 tsp. Szechuan Pepper, ground * 1/2 tsp. Himalayan Pink Salt * 1/2 tsp. Paprika * 1/2 tsp. Garlic Powder * 1/2 tsp. Onion Powder
1 Lrg. Skillet * 1 Cutting Board * 1 Lrg. Kitchen Knife * Kitchen Meat Scissors * Upright Vegetable Grater * Measuring Cups & Spoons * 1 Cooking Spoon, slotted * 1 Cooking Spoon, regular * Supper Plates & Silverware
1) Over medium-high heat, place skillet; add Olive Oil & chicken bits - cook until chicken is no longer pink. Remove from skillet & set aside.
2) Add shrimp to skillet & cook until lightly golden in color; remove from skillet & set aside with chicken.
3) Melt butter in skillet - then add cabbage, onion, carrots, garlic … sprinkle with seasonings & sauté until cabbage is softened.
4) Blend soy sauce, teriyaki sauce, & sesame oil; pour over veggies & toss to thoroughly coat.
5) Return the meat to the skillet & blend all ingredients together - cook another couple minutes to blend flavors.
6) Serve hot & enjoy!
MPO is that though we both liked this meal - it was kinda bland & could have used more spice.
