Quick dinner idea combining crisp-tender veggies with ginger, garlic and soy sauce. You can switch the veggies and proteins to fit what you have on hand.
Chicken Cabbage Stir-Fry
Ingredients
3 chicken breast halves, cut into strips
1 teaspoon vegetable oil
3 cups shredded green cabbage (½ head)
1 Tablespoon cornstarch
½ teaspoon ground ginger
¼ teaspoon garlic powder or 1 clove garlic, finely chopped
½ cup water
1 Tablespoon low-sodium soy sauce
Directions
- Wash hands with soap and water.
- Heat oil in a skillet over medium-high heat (350 degrees F in an electric skillet).
- Add chicken strips and stir-fry, turning constantly until done.
- Add cabbage and stir until cabbage is crisp-tender, about 2 minutes.
- In a small bowl, mix cornstarch and seasonings. Add water and soy sauce; mix until smooth.
- Stir sauce into chicken and cabbage mixture.
- Cook until sauce has thickened and chicken is coated, about 1 minute.
- Refrigerate leftovers within 2 hours.
This recipe video was created by the Oregon Farm Direct Nutrition Program.
Notes
- Add bell peppers or carrots to stir fry for color.
- Try stir fry with broccoli.
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Comments
Very nice dish and I now make this frequently. For those on sodium restricted diets substitute 2 Tbsp of lemon juice for the soy sauce. Zest up the dish with 1/2 tsp of chili flakes or cayenne pepper. Adding caraway seed or celery seed also adds a new dimension to the dish.
Tried it for the first time tonight. It turned out great. Easy, and quick. I think I will add cashews next time.
Delicious; I've made it twice so far and my family loves it. I like to follow the suggestion uner "Notes" and grate a carrot in with the cabbage for color. You can also snip green onions diagonally with a pair of scissors over the top when it's done for a little fresh burst of flavor. But even plain it's a good reliable dish that tastes appealing. I like to use fresh garlic and ginger in my cooking, but for people who don't normally stock those items in their pantry, the dried spices are quite respectable.