Chicken Saute with Vegetables

2-3 chicken breast halves cut into bite-sized pieces
4 tbsp fat or oil combination: olive oil, coconut oil, sesame oil, butter, etc.
Sliced fresh ginger
1 onion sliced
1 leek sliced
1 large carrot sliced
1 small cubanelle pepper sliced
½ sweet red pepper sliced
1 cup red cabbage chopped
1 jalapeno pepper diced
2 small sticks celery sliced
6-8 mushrooms sliced
2 cups spinach chopped
2-4 cloves garlic grated
Handful wild herbs or fresh parsley minced
1 tbsp apple cider vinegar
1 cup water or chicken broth
2 tbsp cornstarch
1 tbsp chicken bouillon or soup base
1 cup low fat yogurt or sour cream
Wild'erb Seasoning

In a large frying pan sauté chicken in fat with ginger slices until chicken is thoroughly cooked. Remove chicken and ginger with slotted spoon to a bowl reserving chicken and discarding the ginger. In remaining fat sauté onion, leek, carrot, peppers, cabbage and celery till just soft. Add mushrooms and garlic and sauté a few more minutes. Then add spinach and wild herbs to just wilt. Put chicken back in pan with vegetables and add vinegar, sautéing a few minutes. Mix broth or water with cornstarch and add, cooking till thickened, adjusting water to desired consistency. Add yogurt or sour cream and season with Wild’erb Seasoning and chicken bouillon to taste. Serve over rice. Top with a sprinkle of minced wild herbs or parsley.