Description
A quick and tasty stir-fry featuring chicken, cabbage, and colorful veggies that’s ready in just 30 minutes.
Ingredients
Scale
- 1 pound chicken breast, sliced into bite-sized pieces
- 1 small head of cabbage, shredded
- 1 bell pepper, sliced
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 thumb of ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- Olive oil or sesame oil for cooking
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Prep your chicken and veggies by washing and chopping everything up.
- Slice the chicken into bite-sized pieces.
- Shred the cabbage.
- Slice the bell pepper and julienne the carrots.
- Heat a large skillet or wok over high heat.
- Add 1–2 tablespoons of olive or sesame oil.
- Once the oil shimmers, toss in the chicken and cook until no longer pink, about 5-7 minutes.
- After the chicken is cooked, add garlic, ginger, bell pepper, carrots, and cabbage to the skillet.
- Stir-fry for about 5-7 minutes until the veggies are crisp-tender.
- Pour the soy sauce and oyster sauce (if using) over the stir-fry.
- Season with salt and pepper to your liking.
- Serve over a bed of rice or noodles.
Notes
Use high heat for best results. Don’t overcrowd the pan to ensure chicken sears properly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg