Chicken Cabbage Stir-Fry

Name: Chicken Cabbage Stir-Fry
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 6 Cups
Ingredients: 3 chicken breast halves; cut into strips1 teaspoon vegetable oil3 cups shredded green cabbage (½ head)1 Tablespoon cornstarch½ teaspoon ground ginger¼ teaspoon garlic powder or 1 clove garlic; finely chopped½ cup water1 Tablespoon low-sodium soy sauce

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.

Prep time: 15 minutes
Cook time: 20 minutes
Makes: 6 Cups
Nutrition Facts: View label

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.

Comments

Submitted by DSP (not verified) on Fri, 11/17/2017 - 10:27

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.

Submitted by ndpeters (not verified) on Mon, 01/19/2015 - 21:33

Tried it for the first time tonight. It turned out great. Easy, and quick. I think I will add cashews next time.

Submitted by michelep (not verified) on Mon, 03/31/2014 - 11:25

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.