Chicken and Cabbage Stir-Fry with Buckwheat
A quick and nutritious stir-fry featuring lean chicken breast and winter cabbage, complemented by hearty buckwheat. A flavorful and convenient meal for an active day.
Ingredients
- Chicken Breast170 g
- Carrot40 g
- Onion40 g
- Garlic4 g
- Olive Oil12 ml
- Buckwheat55 g
- Cabbage120 g
- Ginger4 g
- Soy Sauce12 ml
Instructions
- 1Step 1
Step 1: Cook buckwheat according to package directions. Typically, combine 55g buckwheat with 110ml water, bring to a boil, then reduce heat and simmer until water is absorbed (about 10-12 minutes).
- 2Step 2
Step 2: While buckwheat cooks, thinly slice chicken breast. Shred cabbage, julienne carrot, thinly slice onion, mince garlic, and grate ginger.
- 3Step 3
Step 3: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through, about 3-5 minutes. Remove chicken and set aside.
- 4Step 4
Step 4: Add onion, carrot, garlic, and ginger to the same skillet. Stir-fry for 2-3 minutes until fragrant.
- 5Step 5
Step 5: Add shredded cabbage and continue to stir-fry until tender-crisp, about 3-4 minutes. Return chicken to the skillet and add soy sauce. Toss to combine.
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