Description
A quick and healthy chicken stir fry packed with vegetables and flavor.
Ingredients
Scale
- 1 lb boneless skinless chicken breast thinly sliced
- 4 cups green cabbage shredded
- 1 cup carrots thinly sliced
- 1 cup bell peppers sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/4 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons olive oil divided
- 2 green onions sliced
Instructions
- Slice the chicken into thin even strips. Shred the cabbage, slice the carrots and bell peppers, mince the garlic, and grate the ginger.
- In a small bowl whisk together the soy sauce, sesame oil, cornstarch, and water until completely smooth. Set aside.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add the chicken in a single layer and cook for 5 to 6 minutes until browned and fully cooked. Remove from the pan and set aside.
- Add the remaining 1 tablespoon olive oil to the same pan. Add garlic and ginger and sauté for 30 seconds until fragrant.
- Add carrots and bell peppers and cook for 2 to 3 minutes. Stir in the cabbage and cook for another 3 to 4 minutes until slightly tender but still crisp.
- Return the cooked chicken to the pan. Pour in the prepared sauce and toss everything together. Cook for 2 to 3 minutes until the sauce thickens and evenly coats the stir fry.
- Garnish with sliced green onions and serve immediately.
Notes
- Serve with steamed rice or noodles if desired.
- Feel free to add other vegetables like broccoli or snap peas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg