Description
This colorful Chicken Cabbage Stir Fry is healthy, heavenly tasty and super easy to make! It also features red bell pepper, carrot and peas.
Ingredients
- FOR THE MARINADE:
- 2 Tablespoons Cornstarch
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Low Sodium Soy Sauce
- ½ teaspoons Ground Ginger
- 1 cup Chicken Broth
- FOR THE CHICKEN:
- ½ pounds Skinless Chicken Breast, Cut Into Pieces
- 3 Tablespoons Vegetable Oil, Divided
- 1 Shallot, Chopped
- 1 Bell Pepper, Cut Into Strips
- 4 cups Shredded Cabbage
- 1 Medium Carrot, Cut Into Strips
- 1-½ cup Frozen Peas, Thawed
- 1 Scallion, Sliced
- Sesame Seeds For Sprinkling
Preparation
Combine all the marinade ingredients in a bowl. Add the chicken and let stand for 15 minutes.
In a large skillet or wok, heat 2 tablespoons oil. Drain chicken and reserve the marinade. Add chicken to the skillet and cook for about 4 minutes. Transfer to a plate.
In the same skillet, heat remaining tablespoon of oil and stir fry shallot for a few minutes. Add bell pepper, cabbage, and carrot. Cook for about 5 minutes, until cabbage has wilted.
Add the reserved marinade, cooked chicken, and peas. Cook until chicken is cooked through and sauce has thickened. Sprinkle with some scallion and sesame seeds.
