1 pat butter
1 tablespoon sunflower oil
1 flat chicken cutlet (skinless boneless breast)
1 red bell pepper cut in flat thin strips
1 zucchini, peeled, and cut into noodles with potato peeler
1 clove garlic, minced
6 blanched almonds
1 piece fresh ginger, minced
1/2 cup tomato juice (SCD legal)
1 tablespoon honey
1 teaspoon mustard
few drops vinegar
salt and pepper to taste
4 drops Tobasco sauce (SCD legal)
1. Slice chicken cutlet on slant into paper thin strips. Heat medium skillet.
2. Add oil and butter.
3. Add next six ingredients and stir fry until well cooked, about 5-7 minutes.
4. Add remaining ingredients and continue to cook another 5 minutes.
5. Cool before serving