High-Protein Chicken and Autumn Vegetable Stir-fry with Cabbage Noodles
A vibrant and flavorful stir-fry featuring tender chicken strips and crisp seasonal vegetables like cabbage, carrots, and leeks, all tossed in a savory ginger-garlic sauce.
Ingredients
- Chicken Breast175 g
- Carrots50 g
- Garlic7.5 g
- Olive Oil10 ml
- Sesame Oil2.5 ml
- Salt1 g
- Black Pepper0.5 g
- Cabbage200 g
- Leek50 g
- Cashews15 g
- Soy Sauce20 ml
- Ginger7.5 g
Instructions
- 1Step 1
Slice 350g chicken breast into thin strips. Shred 400g cabbage, julienne 100g carrots, and thinly slice 100g leek. Mince 15g ginger and 15g garlic. (10 minutes)
- 2Step 2
Heat 10ml olive oil in a large wok or skillet over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside. (7 minutes)
- 3Step 3
Add remaining 10ml olive oil to the pan. Add minced ginger and garlic and sauté for 30 seconds until fragrant. (1 minute)
- 4Step 4
Add shredded cabbage, julienned carrots, and sliced leek to the pan. Stir-fry for 5-7 minutes until vegetables are tender-crisp. (7 minutes)
- 5Step 5
Return cooked chicken to the pan. Add 40ml soy sauce and 5ml sesame oil, stirring to coat everything evenly. Stir in 30g cashews. Cook for another 1 minute. (1 minute)
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