Description
A quick and delicious chicken stir-fry loaded with vegetables!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 medium head of green cabbage, chopped
- 2 medium carrots, thinly sliced
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- Cooking oil for sautéing
Instructions
- Chop chicken into bite-sized pieces; slice cabbage and carrots.
- Heat oil in a large skillet or wok over medium-high heat. Sauté chicken until golden brown (5-7 minutes).
- Add garlic and ginger; cook until fragrant (30 seconds). Then add cabbage and carrots; sauté until slightly softened (3-4 minutes).
- In a bowl, whisk together soy sauce, honey (or brown sugar), sesame oil, and cornstarch mixture. Pour over chicken and vegetables.
- Cook until the sauce thickens and coats the stir-fry (2-3 minutes). Serve hot.
Notes
- This dish pairs well with rice or noodles.
- For an extra kick, add red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg