Description:
Chicken and Cabbage Stir Fry is a quick, flavorful, and nutritious dish that’s perfect for busy weeknights. This stir fry combines tender chicken breast strips, crisp cabbage, and colorful vegetables in a savory sauce, creating a delicious meal that’s both satisfying and healthy. With its vibrant colors and delicious flavors, this dish is sure to become a family favorite.
Ingredients:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 4 cups shredded cabbage (green or Napa cabbage)
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch (optional, for thickening the sauce)
- Salt and pepper to taste
- Cooked rice or noodles, for serving
- Sesame seeds and chopped green onions for garnish (optional)
Instructions:
- Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch (if using). Set aside.
- Cook the Chicken:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the thinly sliced chicken breast to the skillet and season with salt and pepper.
- Stir fry the chicken until it is cooked through and no longer pink, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- Stir Fry Vegetables:
- In the same skillet, add a little more oil if needed.
- Add the minced garlic, shredded cabbage, sliced bell pepper, and julienned carrot to the skillet.
- Stir fry the vegetables until they are tender-crisp, about 4-5 minutes.
- Combine Chicken and Vegetables:
- Return the cooked chicken to the skillet with the vegetables.
- Pour the prepared sauce over the chicken and vegetables in the skillet.
- Stir everything together until the chicken and vegetables are evenly coated with the sauce.
- Finish and Serve:
- Cook for an additional 1-2 minutes, stirring constantly, until the sauce has thickened slightly and everything is heated through.
- Taste and adjust seasoning with salt and pepper if needed.
- Remove from heat and serve the chicken and cabbage stir fry hot, over cooked rice or noodles.
- Garnish with sesame seeds and chopped green onions, if desired.
Nutritional Information Estimate (per serving, based on 4 servings, excluding rice or noodles):
- Calories: 240
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 650mg
- Carbohydrates: 11g
- Fiber: 3g
- Sugar: 5g
- Protein: 25g
Recommendations:
- Feel free to customize the stir fry by adding other vegetables such as broccoli, snap peas, or mushrooms.
- For extra heat, add a pinch of red pepper flakes or sriracha sauce to the sauce mixture.
- Make sure to slice the chicken thinly to ensure quick and even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
This Chicken and Cabbage Stir Fry is a delicious and satisfying meal that’s perfect for busy weeknights. With its tender chicken, crisp vegetables, and savory sauce, it’s sure to please your taste buds and become a go-to recipe in your dinner rotation!
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