Almond Chicken Cabbage Wraps

• 1 Tablespoon Olive Oil, Or As Needed For Cooking Chicken And Veggies
• 2 whole Boneless, Skinless Chicken Breasts
• 1 teaspoon Salt
• 1 teaspoon Red Pepper Flakes
• 3 cloves Garlic, Minced
• 4 stalks Celery, Minced
• 1/2 whole Large Onion, Minced
• 1/4 cups Almonds, Chopped
• 1 Tablespoon Ginger, grated
• 1/4 cups Sweet And Sour Sauce
• 4 leaves Cabbage
• 2 cups Cooked Brown Rice
• 1/4 cups White Vinegar
• 2 Tablespoons Water
• 2 teaspoons Low Sodium Soy Sauce
• 2 teaspoons Sugar
• 2 teaspoons Chili Paste
• 1 teaspoon Cornstarch
• 1 teaspoon Ketchup

1. Heat some oil in a large frying pan over medium heat.
2. Coat chicken breasts with salt and red pepper flakes then fry until cooked all the way through, about 7 minutes per side.
3. Remove chicken from pan and chop finely.
4. Add the chicken back to the pan along with the garlic, celery, onion, almonds and ginger.
5. Stir in sweet and sour sauce and cook, stirring often, for about 5 minutes.
6. When done, remove from heat.
7. In a small bowl, combine vinegar, water, soy sauce, sugar, chili paste, cornstarch and ketchup to form sauce.
8. Assemble wraps by placing a layer of brown rice on top of the cabbage leaf.
9. Add the chicken mixture then drizzle with sauce.
10. Enjoy!

olive oil, chicken breasts, salt, red pepper, garlic, stalks celery, onion, ginger, sweet and, cabbage, white vinegar, water, soy sauce, sugar, cornstarch, ketchup

Taken from tastykitchen.com/recipes/main-courses/almond-chicken-cabbage-wraps/ (may not work)