2 free range organic chicken breasts (about 1 ½ pounds), rinsed and cut into bite size pieces
¼ teaspoon celtic sea salt
1 teaspoon ume plum vinegar
1 tablespoon toasted sesame oil
1 tablespoon agave nectar
1 tablespoon arrowroot powder
2 tablespoons grapeseed oil
10 dried chilis, cut in half
1 tablespoon ginger, minced 
1 shallot, minced
2 cloves garlic, minced
½ cup water
Napa Cabbage with Shiitake Mushrooms
2 tablespoon grapeseed oil
6 cloves garlic, thinly sliced
¼ teaspoon celtic sea salt
1 head napa cabbage, chiffonnade
10 shiitake mushrooms, sliced
Preparation
Chili Free Range Organic Chicken
In a medium sized bowl, season chicken with salt, ume plum vinegar, sesame oil, agave and arrowroot
In a large skillet over a high flame, heat grapeseed oil
Add chilis and fry until they turn reddish brown, about 2 minutes
Add seasoned chicken to skillet and stir-fry for 3 minutes
Add ginger, shallot, garlic and water and cook for 7 more minutes or until chicken is cooked
Napa Cabbage with Shiitake Mushrooms
In a large skillet, warm oil
Saute garlic in oil over medium heat until almost browned
Add mushrooms and cabbage
Stir until vegetables are wilted and tender
Serve
