Description
A quick and delicious stir-fry featuring crispy chicken and fresh vegetables.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 4 cups green cabbage, shredded
- 1 bell pepper, thinly sliced (any color)
- 1 medium carrot, julienned
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
- Add the shredded cabbage, bell pepper, and carrot to the skillet. Stir-fry for about 4-5 minutes, or until the vegetables are tender but still crisp.
- Return the cooked chicken to the skillet. Pour in the soy sauce, rice vinegar, and sesame oil. Stir everything together and cook for an additional 2-3 minutes to heat through and combine the flavors.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions and sesame seeds if desired.
Notes
- For added crunch, toss in some chopped water chestnuts or snap peas.
- To make it spicy, add a teaspoon of red pepper flakes or a drizzle of sriracha sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg