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



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