2 (8 oz.) chicken breasts
1/4 head cabbage
1/2 c. sliced green pepper
1/2 c. sliced red pepper
1/4 c. sliced onion
2 tbsp. peanut oil
1 tbsp. diced garlic

Remove skins from chicken and cook over charcoal grill until done, medium heat 15 to 20 minutes. Cool and slice. Boil cabbage in water until tender, about 15 minutes. Cool and slice.

In large skillet add peanut oil and saute garlic. Don't let garlic turn brown. Add onion, green and red peppers and saute until tender, about 8 to 10 minutes. Add chicken and cabbage and about 1/8 cup hot water to skillet and warm. Adjust seasoning with coarse ground pepper.