In a non stick skillet, cook over medium-high heat, chicken, amino acids, garlic, and all the spices until browned. Add peppers, onion, celery, chicken broth and shredded cabbage. Cook down. Add more water or broth as needed. Mix in parsley and cilantro. Remove from heat and serve.
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Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger and garlic; cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 – 7 minutes. Add bok choy, pepper, mushrooms and Bragg’s (soy sauce); cook, stirring occasionally, until bok choy is wilted and pepper is tender-crisp, about 3 – 5 minutes. Spoon about ½ cup of beef mixture into each lettuce leaf.