Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb), cut into strips
- 3 cups green or Napa cabbage, chopped
- 1 cup carrots, sliced
- 1 cup bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp honey or sugar
- ½ tsp red pepper flakes (optional)
Instructions
- Prep your ingredients by washing and slicing the vegetables and cutting the chicken into strips or cubes.
- Heat a large skillet or wok over medium-high heat with a drizzle of oil.
- Add the chicken to the hot pan; cook until golden brown, about 5-7 minutes.
- Stir in garlic and ginger; sauté until fragrant. Then add cabbage, carrots, and bell peppers; cook until veggies are tender yet crisp.
- In a bowl, mix soy sauce, sesame oil, honey (or sugar), and red pepper flakes. Pour over stir-fried ingredients; stir for about 2 minutes until well-coated.
- Serve immediately over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg