Description
A quick and healthy dish featuring tender chicken breast sautéed with vibrant cabbage and colorful vegetables, flavored with soy sauce, ginger, and garlic. Perfect for a nutritious weeknight meal ready in just 30 minutes.
Ingredients
Scale
Chicken
- 1 lb chicken breast, cut into thin strips
- 2 tablespoons olive oil, divided
Vegetables
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 small head of green cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 green onions, chopped
Seasonings & Garnish
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast strips and cook for about 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and cook for approximately 3 minutes until it begins to soften. Add the minced garlic and cook for another 1 to 2 minutes until fragrant. Then add the sliced cabbage, red bell pepper, and julienned carrot. Stir frequently and cook for 5 to 7 minutes until the vegetables are tender but still retain some crispness.
- Combine and Season: Return the cooked chicken to the skillet with the vegetables. Stir in the soy sauce, rice vinegar, ground ginger, salt, and pepper. Cook for an additional 2 to 3 minutes while stirring to evenly combine everything and heat through.
- Serve: Transfer the sautéed cabbage and chicken mixture to a serving dish. Garnish with chopped green onions and sprinkle with sesame seeds. Serve hot.
Notes
- For a spicier version, add a pinch of red pepper flakes or a drizzle of chili oil when cooking the vegetables.
- To make this dish gluten-free, use tamari or a gluten-free soy sauce.
- Julienne the carrot finely to ensure it cooks evenly with the other vegetables.
- This recipe works well with other protein options such as tofu, shrimp, or beef strips.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
