Ingredients:

• 1–2 cups shredded chicken
• ¼ cup chopped almonds
• ½ cup chopped green onions
• ½ cup chopped shiitake mushrooms
• 2 cloves garlic, minced
• ¼ cup chopped celery
• 2 cups chopped fresh broccoli or cauliflower
• 2 cups shredded cabbage
• 1 tbsp. minced fresh ginger
• 1 tbsp. coconut oil
• ¾ tbsp. coconut aminos
• ¼ tsp pink salt
• ½ cup extra-virgin olive oil or MCT oil
• Cauliflower rice, for serving (optional)

Instructions:

Step #1:  In a skillet over high heat, warm the coconut oil. Add the broccoli, mushrooms, and celery and sauté for 2 minutes. Add the cabbage, green onions, almonds, garlic, ginger, and coconut aminos and cook for 2 to 3 minutes, or until the cabbage softens. Season with the salt. Remove from the heat, add the cooked chicken, and toss until well combined.

Step #2:  Pour the oil over the mixture and toss until well coated.

Step #3:  Serve hot over cauliflower rice, if using.