Description
A quick and delicious stir-fry featuring crispy chicken and fresh cabbage, perfect for a weeknight dinner.
Ingredients
- 2 cups shredded green cabbage
- 1 cup sliced carrots
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, salt, and pepper. Mix well and let marinate for 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and cook until golden brown and crispy, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Add the shredded cabbage and sliced carrots to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
- Return the crispy chicken to the skillet, drizzle with sesame oil, and toss everything together until well combined and heated through, about 2 minutes.
- Serve hot, garnished with sliced green onions and sesame seeds.
Notes
- For added heat, include a teaspoon of red pepper flakes or a splash of sriracha when stir-frying.
- Substitute the chicken with tofu or shrimp for a different protein option, adjusting cooking times as necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg