Chicken and Cabbage Stir-fry
A quick and easy meal combining tender chicken and crunchy cabbage, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1/2 onion sliced
- 2 cloves garlic, minced
- 1/2 head cabbage, shredded
Sauce Ingredients
- 1/4 cup soy sauce Use tamari for gluten-free option
- 1/4 cup water
- 1 tablespoon cornstarch Ensure gluten-free if needed
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
Preparation
- In a bowl, season the chicken with salt and pepper.
- In a separate bowl, whisk together soy sauce, water, cornstarch, brown sugar, and sesame oil to make the sauce.
Cooking
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet and cook until it is browned and fully cooked. Then, remove the chicken from the pan and set it aside.
- In the same skillet, add the sliced onion and minced garlic. Cook until they are softened.
- Stir in the shredded cabbage and stir-fry for 2-3 minutes until it starts to wilt.
- Return the chicken to the pan and pour in the prepared sauce. Cook until the sauce thickens and coats the chicken and vegetables.
Notes
Serve hot over rice. You can also add chopped green onions or sesame seeds on top for extra flavor. Leftovers keep well in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 5g
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