Description
A vibrant and healthy stir-fry featuring tender chicken pieces, crisp cabbage, and a medley of colorful vegetables, all tossed in a savory sauce. This dish offers a delightful balance of flavors and textures, making it a perfect weeknight meal.
Ingredients
For the Stir-Fry:
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1/2 lb (225g) skinless chicken breast, cut into pieces
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2 tablespoons cornstarch
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2 tablespoons lemon juice
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2 tablespoons low sodium soy sauce
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1/2 teaspoon ground ginger
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1 cup chicken broth
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3 tablespoons vegetable oil, divided
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1 shallot, chopped
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1 bell pepper, cut into strips
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4 cups shredded cabbage
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1 medium carrot, cut into strips
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1 1/2 cups frozen peas, thawed
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1 scallion, sliced
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Sesame seeds, for sprinkling
Instructions
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In a bowl, combine the chicken pieces with cornstarch, lemon juice, soy sauce, and ground ginger. Toss to coat and let it marinate for at least 15 minutes.
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it’s no longer pink and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, add another tablespoon of vegetable oil. Add the chopped shallot and bell pepper strips. Stir-fry for about 2 minutes until they begin to soften.
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Add the shredded cabbage and carrot strips to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
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Return the cooked chicken to the skillet. Add the thawed peas and chicken broth. Stir everything together and cook for another 2-3 minutes until the sauce slightly thickens and the peas are heated through.
- Garnish with sliced scallion and a sprinkle of sesame seeds before serving.
Notes
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For added flavor, consider using sesame oil instead of vegetable oil.
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Adjust the amount of ground ginger to suit your taste preferences.
- This dish pairs well with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese