Chicken and Pickled Cabbage Tacos

Recipe

Rice topped with strips of red bell pepper, fennel, and green beans

Yield	4 servings
Categories	Main meal Vegetarian (if using nuts) Gluten-free
Prep Time	20-25 minutes
Cook Time	15 minutes (more if meat is uncooked)
Ready Time	35-40 minutes
Notes	This dish is designed to be flexible depending on your tastes and what is in your kitchen. Times do not include cooking rice or noodles because recipe was designed for leftovers.

Citrusy Sauce

Ingredients

1 orange
1 lemon
½ cup chicken or vegetable broth
2 tablespoons soy or Worcestershire sauce
1-3 tablespoons sugar (to taste)
1 tablespoon cornstarch

Directions

Zest and juice the orange and lemon into a small bowl. Add remaining ingredients. Whisk until combined and set aside for stir fry.

Stir Fry

Ingredients

8 ounces green beans
1 fennel, 1-2 carrots, or 2 celery stalks, cut into long strips
1 red bell pepper, cut into long strips
½ cabbage, cored cut into long strips
Leftover meat, or two handfuls of either peanuts or cashews
Sesame or canola oil
Citrusy sauce
Cooked rice or noodles

Directions

Place pan (preferably a wok) with oil over medium-high heat.

Add the green beans and stir for 2-3 minutes.
Add next ingredient (fennel, carrot(s), or celery) and stir for 2-3 minutes.
Add red bell pepper and stir for 1-2 minutes.
Add cabbage and stir until starts to wilt (1-2 minutes).
Add protein and stir 1-2 minutes.
Add citrusy sauce and stir until thickened (1-2 minutes).
Serve over cooked rice or noodles.

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