Quick Chicken and Cabbage Stir-fry with Buckwheat
A hearty and flavorful stir-fry featuring tender chicken breast and crisp seasonal cabbage, carrots, and bell peppers, served alongside nutritious buckwheat groats, offering a taste of local Slovenian ingredients.
Ingredients
- Chicken Breast175 g
- Carrot40 g
- Onion30 g
- Bell Pepper40 g
- Garlic4 g
- Bell Pepper40 g
- Olive Oil7.5 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Buckwheat Groats55 g
- Cabbage125 g
- Soy Sauce12.5 ml
- Ginger4 g
Instructions
- 1Step 1
Cook buckwheat: Rinse buckwheat groats thoroughly. In a small pot, combine buckwheat with 220ml (1 cup) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
- 2Step 2
While buckwheat cooks, prepare vegetables and chicken: Slice chicken breast into thin strips. Shred cabbage, julienne carrots, thinly slice onion and bell pepper. Mince ginger and garlic.
- 3Step 3
Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook for 3-4 minutes until browned and cooked through. Season with salt and pepper.
- 4Step 4
Add onion, carrots, and bell pepper to the skillet. Stir-fry for 2-3 minutes until slightly softened.
- 5Step 5
Add shredded cabbage, minced ginger, and garlic to the skillet. Continue to stir-fry for 2-3 minutes until cabbage is tender-crisp.
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