Chicken & Spring Vegetable Stir-fry with Rice
A quick and flavorful stir-fry featuring tender strips of chicken breast, crisp white cabbage, sweet carrots, and fresh spring onions, all tossed in a savory sauce and served over fluffy rice. Perfect for a satisfying weeknight dinner.
Ingredients
- Chicken Breast140 g
- Rice70 g
- Carrot50 g
- Spring Onion20 g
- Garlic5 g
- Sesame Oil5 ml
- Salt1 g
- Black Pepper0.5 g
- White Cabbage100 g
- Soy Sauce15 ml
- Ginger5 g
Instructions
- 1Step 1
Step 1: Cook rice according to package instructions. While rice cooks, slice chicken breast into thin strips. Shred white cabbage, julienne carrots, mince ginger and garlic, and slice spring onions.
- 2Step 2
Step 2: Heat 5ml sesame oil in a large wok or skillet over medium-high heat for 1 minute. Add chicken strips and stir-fry for 3-4 minutes until cooked through. Remove chicken from the wok and set aside.
- 3Step 3
Step 3: Add remaining 5ml sesame oil to the wok. Add minced ginger and garlic and stir-fry for 30 seconds until fragrant. Add shredded cabbage and julienned carrots, stir-fry for 3-4 minutes until tender-crisp.
- 4Step 4
Step 4: Return chicken to the wok. Add soy sauce and spring onions. Toss everything together for 1 minute until well combined and heated through. Season with salt and pepper to taste.
- 5Step 5
Step 5: Serve the chicken and vegetable stir-fry immediately over the cooked rice.
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