1 tablespoon vegetable oil
1/4 cup red wine
1 egg
1 1/2 teaspoons Worcestershire sauce
1 (2 pound) can large water chestnuts, drained
1 pinch ground black pepper
3 whole cloves pepper
6 pork rinds, minced
1 good quality black olives, torn into slices
1 tablespoon sage
1 tablespoon finely chopped fresh parsley, or to taste
1 lemon, sliced
1 yellow onion, sliced
1 medium head cabbage, shredded
1 medium carrot, shredded
1 medium head cabbage, cooked and diced
1 medium onion, sliced
Cut chicken into 2 inch pieces. Place chicken in a 10x15 inch dish
Heat oil in the skillet over medium heat. Combine wine, egg, Worcestershire sauce and water chestnuts in small saucepan. Stir over medium heat until mixture is heated through. Sprinkle desired amount of pepper on chicken and set aside.
Heat olive oil in a skillet placed over medium heat with grapes and leaf of lemon. Saute ginger and garlic in fish sauce in the microwave; gently stir into chicken and tomatoes. Saute vegetables over low heat until heated through. Garnish with parsley, lemon slices, celery and salt and pepper to taste.
I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling your tuna - some of the benefits are not as obvious as you might think.
Easy and amazing.
⭐ ⭐ ⭐ ⭐