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Stir-fry cooking is a fast and yummy way to toss vegetables and/or meats together. This version has a distinct Asian tinge to it, with the sesame oil, vinegar, and honey work- ing together to make it sweet and tangy.


1 pound (440 g) skinless, boneless chicken breasts
2 tablespoons (30 mL) sesame oil divided
4 cloves garlic, peeled and chopped fine
½ red bell pepper, seeded and julienned
6 scallions, ends trimmed and chopped fine
1 cup (70 g) cabbage, julienned or shredded
salt and black pepper to taste
1 tablespoon (20 g) honey
1 tablespoon (15 mL) white wine vinegar
1 tablespoon (14g) sesame seeds*, optional


1. Cut the chicken into long, thin strips
2. In a stovetop skillet, sauté the chicken in 1 tablespoon of sesame oil until cooked
3. Keep aside
4. In a separate frying pan/wok, heat the remaining 1-tablespoon of sesame oil and sauté the garlic until golden
5. Add in the red bell pepper and cook until almost soft
6. Then add in scallions, stirring frequently
7. Next, add in the julienned cabbage, salt, pepper, honey, and vinegar
8. Keep stirring until vegetables are done
9. (The cabbage should remain slightly crisp, so do not overcook)
10. Finally add the cooked chicken into the vegetable pan/wok, and allow to sauté together for a couple of minutes
11. Throw in the sesame seeds as a garnish at the end
12. *Note: Wait for at least 3 months after symptoms have cleared to try any kind of seeds


3-4 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0