Description
A delicious and healthy stir-fry featuring crispy chicken and fresh vegetables, perfect for a quick meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 4 cups green cabbage, thinly sliced
- 1 bell pepper, sliced (any color)
- 1 cup carrots, julienned
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
- Add the sliced cabbage, bell pepper, and carrots to the skillet. Stir-fry for about 5-6 minutes until the vegetables are tender but still crisp.
- Return the cooked chicken to the skillet. In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, and sugar. Pour this mixture over the chicken and vegetables. Stir well to combine and cook for an additional 2-3 minutes.
- Season with salt and pepper to taste. Remove from heat and garnish with sliced green onions and sesame seeds if desired.
- Serve hot over rice or noodles.
Notes
- For a spicier kick, add red pepper flakes or sliced jalapeños during the stir-fry.
- Substitute the chicken with tofu or shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg