Chicken Cabbage Stir Fry
CHICKEN CABBAGE STIR FRY
•1/2 Pound skinless chicken breast, cut into pieces.
•2 Tbsps. cornstarch.
•2 Tbsps. lemon juice.
•2 Tbsps. low sodium soy sauce.
•1/2 Tsp. ground ginger.
•1 C. chicken broth.
•3 Tbsps. vegetable oil, divided.
•1 Bell pepper, cut into strips.
•4 C. shredded cabbage.
•1 Medium carrot, cut into strips.
•1-1/2 C. frozen peas, thawed.
•1 Scallion, sliced.
•Sesame seeds,for sprinkling.
How to Make:
1-In a bowl, combine cornstarch, lemon juice, soy sauce, ginger and chicken broth. Add chicken and let marinate for 15Mins.
2-Heat 2 Tbsps. of the vegetable oil in a large skillet or wok…Drain chicken, reserving marinade, and add to the skillet…Stir fry for about 4Mins, then remove to a plate.
3-Heat the remaining Tbsp. of oil in the same skillet and add the shallot.Stir fry for few minutes and add the bell pepper, cabbage and carrot. Cook until cabbage wilts, for about 4Mins more.
4-Add the marinade, together with chicken and peas…Stir fry until sauce thickens and chicken is cooked.Garnish with scallion and sesame seeds.
5-You can serve it over cooked rice or enjoy it as a standalone…
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