Autumn Chicken and Cabbage Stir-fry
A quick and vibrant stir-fry featuring tender chicken breast, crisp seasonal cabbage and carrots, and fragrant ginger and garlic, all tossed in a savory soy-ginger sauce. A perfect balance of textures and flavors for a satisfying lunch.
Ingredients
- Chicken breast175 g
- Chicken broth25 ml
- Carrots50 g
- Onion25 g
- Garlic5 g
- Olive oil12.5 ml
- Salt1.5 g
- Black pepper0.5 g
- Cabbage200 g
- Fresh ginger5 g
- Soy sauce10 ml
- Sesame seeds2.5 g
Instructions
- 1Step 1
Slice the chicken breast into thin strips (2 minutes). Thinly slice the cabbage (3 minutes). Julienne the carrots (2 minutes). Chop the onion (2 minutes), mince the garlic (1 minute), and grate the fresh ginger (1 minute). Total prep: 11 minutes.
- 2Step 2
Heat 25 ml of olive oil in a large skillet or wok over high heat (1 minute). Add the chicken strips and stir-fry for 5 minutes until lightly browned and cooked through. Remove chicken from the skillet and set aside.
- 3Step 3
Add the chopped onion, minced garlic, and grated ginger to the skillet. Stir-fry for 2 minutes until fragrant.
- 4Step 4
Add the julienned carrots and sliced cabbage to the skillet. Stir-fry for 5 minutes until the vegetables are tender-crisp.
- 5Step 5
Return the cooked chicken to the skillet. Pour in 20 ml of soy sauce and 50 ml of chicken broth. Season with 3 g of salt and 1 g of black pepper. Stir to combine (1 minute).
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