Description
A flavorful Chicken Cabbage Stir-Fry that celebrates seasonal produce and is quick to prepare, perfect for weeknight dinners.
Ingredients
- 1 pound boneless, skinless chicken breast, sliced thin
- 4 cups green cabbage, shredded
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 3 tablespoons soy sauce (or aminos for a gluten-free option)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: sesame seeds and green onions for garnish
Instructions
- Prepare the Chicken: Season the sliced chicken breast with salt and pepper. In a large skillet or wok, heat olive oil over medium-high heat.
- Cook the Chicken: Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the shredded cabbage, red bell pepper, and snap peas. Stir-fry the vegetables for about 3-5 minutes until tender yet crisp.
- Combine Chicken and Sauce: Return the chicken to the skillet with the vegetables. Pour soy sauce over the chicken and veggies, mixing well to coat. Cook for an additional 2-3 minutes to heat through.
- Serve: Garnish with sesame seeds and green onions if desired. Serve hot over rice or noodles.
Notes
Prep ahead by chopping ingredients and storing in the fridge. Adjust seasoning and add other proteins or vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian