HEALTHY Chicken Cabbage Stir Fry
A quick Chicken Cabbage Stir Fry made with tender chicken, fresh vegetables, and a savory sauce.
Ingredients
- 1/2 lb 225g skinless chicken breast, cut into pieces
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon ground ginger
- 1 cup chicken broth
- 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 1/2 cups frozen peas thawed
- 1 scallion sliced
- Sesame seeds for garnish
Instructions
- In a bowl, mix cornstarch, lemon juice, soy sauce, ginger, and chicken broth. Add the chicken and marinate for 15 minutes.
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Remove chicken from marinade (reserve marinade) and stir fry for about 4 minutes until lightly browned. Transfer to a plate.
- Add the remaining oil to the same skillet. Sauté the shallot for 2–3 minutes.
- Add bell pepper, cabbage, and carrot. Stir fry for about 4 minutes until the cabbage softens slightly.
- Return the chicken to the pan and pour in the reserved marinade.
- Add peas and cook until the sauce thickens and the chicken is fully cooked.
- Garnish with scallions and sesame seeds. Serve hot.
- This Chicken Cabbage Stir Fry pairs perfectly with rice or can be enjoyed on its own for a lighter meal.
Notes
- You can swap chicken breast with chicken thighs for a juicier result
- Add mushrooms or broccoli for extra vegetables
- Serve with jasmine rice, brown rice, or noodles