Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 breasts)
- ½ head green cabbage, chopped
- 1 cup bell peppers (red or yellow), sliced
- 1 cup carrots, thinly sliced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- ¼ cup low-sodium soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
- 2 tsp cornstarch mixed with 2 tbsp cold water
- Salt and pepper to taste
- 2 tbsp vegetable oil for cooking
Instructions
- Prep your chicken by cutting it into bite-sized pieces and seasoning with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat; add the chicken and cook for about 5-7 minutes until golden brown.
- Add minced garlic and grated ginger; sauté for another 1-2 minutes until fragrant.
- Toss in chopped cabbage, bell peppers, and carrots; stir-fry for about 3-4 minutes until veggies are tender yet crisp.
- Whisk together soy sauce and cornstarch mixture; pour over the stir fry while tossing to coat evenly. Let it simmer for an additional minute.
- Fold in chopped green onions just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg