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Cabbage, Chicken and Cauliflower with Rice

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Cabbage, Chicken and Cauliflower with Rice

Fresh ginger in a cabbage, chicken and cauliflower stir fry served over rice.

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Serves 4

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12 ounces canned chicken
12 ounces cauliflower
2 teaspoons fresh minced ginger
2 cups chicken broth
1 tablespoon & 1 teaspoon cornstarch
1 dash dill weed
1 dash pepper
6 ounces cabbage
2 cups water
2 cups instant brown rice
16 leaves baby spinach
4 slices toasted bread

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  1. Drain canned chicken and place in a non-stick skillet.
  2. Chop cauliflower and add to skillet.  Turn heat on to medium and stir.
  3. Mince ginger and add to skillet, stirring again.
  4. Dissolve cornstarch in chicken broth and stir into skillet.  Sprinkle with dill weed and pepper and stir again.
  5. Slice cabbage and add to skillet.  Continue to cook over medium heat and stir often until thickened.
  6. While the broth in the skillet thickens, heat water in a saucepan on high for rice.
  7. When water boils, stir in instant rice and cover.  Turn heat under rice to lowest setting.
  8. Turn heat under skillet to medium-low and continue to stir occasionally.  Mince spinach leaves and add to skillet.
  9. After rice has cooked for 5 minutes, lift cover and fluff with a fork.  Rice is done when all the liquid has been absorbed.
  10. Serve rice topped with chicken and vegetables along with toasted bread. 
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Nutritional information for Cabbage, Chicken and Cauliflower with Rice

Calories: 458.5
Calories from Fat: 83

% Daily Value*
Total Fat 9g 14%
Saturated Fat 2.5g 12%
Cholesterol 53mg 18%
Sodium 1013mg 42%
Total Carbohydrates 63.5g 21%
Dietary Fiber 6g 25%
Sugars 5g ~
Protein 30.5g 61%
Vitamin A 79% Iron 36%
Vitamin C 111% Calcium 14%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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