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Stir-Fried Chicken with Water Chestnuts, Red Cabbage and Angelino Plums

Jenny Nelson
posted this on May 11, 2011, 8:50 PM

(served 4)


I found dried Angelino plums in the bulk section at my local market and bought them without knowing what they would work in. They worked in granola and breakfast porridges, but this recipe was the absolute perfect place for them. This dish has just the right amount of sweetness and is absolutely delicious, with the soft plums, crunchy water chestnuts and flavorful chicken and cabbage. If you can’t find Angelino plums, any dried plums would work, or I also made this with dried apricots and it was a close second in flavor!

4 small chicken breasts, cut into small pieces (roughly 1-2 inches)
1 teaspoon Chinese five spice powder
1 cup water chestnuts
1 cup chopped Angelino plums (or any dried plums without added sulfur or added sugar)
2 tablespoons coconut or olive oil
3 cloves of garlic, peeled and minced
1/4 cup raw coconut amino acids or wheat free tamari
1 small red cabbage, loosely chopped
Sesame seeds to garnish (black or white)

Using the bare minimum of the coconut, sesame or olive oil needed to cook without burning, stir everything together over medium-high heat in a large saucepan or a wok, until the chicken is cooked and the cabbage is tender. Serve warm, garnished with white or black sesame seeds.

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