Orange Ginger Chicken with Mixed Veggies over Cabbage Lo Mein

I made this meal for two families ... I would say this serves 8-10 (You can easily half the recipe) I actually cooked the meal in two shifts to make it all fit in the pans I was using. It would all fit in a wok it you did it together.

Chicken: 

2 lb chicken breasts
1 orange (zest and juice)
1 T garlic
1 T coconut oil
1 T toasted sesame oil
1 T rice wine vinegar
2 t fresh ginger (zest)

Combine all in a 9x13 dish and refridge for a couple of hours. Bake at 350 for 30 min. Let rest about 10 min before dicing. After dicing return to pan to rest in juices.

Veggies: 

1 T bacon grease or oil
2 zucchini, diced
4-6 carrots, sliced
4 stalks of celery with the leaves, sliced
1 container of mushrooms, quartered
salt and pepper to taste
1 cup raw cashews, toasted

Heat pan on med and add grease/oil. Add zucchini, carrots and celery. Cook for 5 min and add mushrooms. Salt and Pepper veggies and add cashews. Turn off heat.

Cabbage Lo Mein "Noodles":

1 T. bacon grease or oil
1 med head of cabbage, quartered, cored and sliced
2 sweet onions, halved and sliced
3-4 T tamari sauce (gluten free soy sauce)
1 T fish sauce
1 T rice wine vinegar
1 T garlic, minced
2 t fresh ginger (zested)
1/2 c water

In a dutch over or pot with lid heat to med and add bacon grease. Then add cabbage and onions. Saute for a minute and add all the other ingredients. Cover for about 5 min and stir. Cover again for another 5 min. Remove lid and cook for another 5 min or until the noodles are nice and done.

Serve over quinoa or brown rice or just as is ... That's how I like it!