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Ingredients

3 chicken breast halves, cut into strips
1 teaspoon vegetable oil
3 cups shredded green cabbage (1/2 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

  1. Wash hands with soap and water.
  2. Heat oil in a skillet over medium-high heat (350 degrees F in an electric skillet).
  3. Add chicken strips and stir-fry, turning constantly until done.
  4. Add cabbage and stir until cabbage is crisp-tender, about 2 minutes.
  5. In a small bowl, mix cornstarch and seasonings. Add water and soy sauce; mix until smooth.
  6. Stir sauce into chicken and cabbage mixture.
  7. Cook until sauce has thickened and chicken is coated, about 1 minute.
  8. 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.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
6 Cups
Prep time:
15 minutes
Cooking time:
20 minutes
Photo of Chicken Cabbage Stir-Fry
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