Cabbage & Chicken Stir-fry

Who can get enough cabbage? Not me! I always keep a head in my fridge for stir-fries, salads, slaws, braises, you name it.

Tip: It’s easier to thinly slice the chicken if you freeze it for 15–20 minutes.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes

Serves: 2

Ingredients

• 1 tsp. + 2 tsp. reduced-sodium soy sauce
• 1 tsp. + 1 Tbs. cornstarch
• 1 tsp. + 1 Tbs. + 1 Tbs. peanut oil
• 1 boneless, skinless chicken breast, sliced
• ½ Tbs. oyster sauce
• ½ tsp. balsamic vinegar
• 1 cup chicken stock, ideally homemade
• 1 Tbs. minced garlic or ginger
• 6 cups chopped green cabbage

Instructions

1. In a medium bowl, whisk together 1 tsp. soy sauce, 1 tsp. cornstarch, and 1 tsp. oil. Toss with the chicken.
2. Make the sauce: In a small bowl, whisk together 2 tsp. soy sauce and 1 Tbs. cornstarch with the oyster sauce, vinegar, and stock. In a small pan over medium heat, heat 1 Tbs. oil until shimmering. Stir-fry the garlic until fragrant, 30–60 seconds. Add the stock mixture and simmer, whisking constantly, until thickened, 2–3 minutes.
3. In a large nonstick pan over medium-high heat, heat 1 Tbs. oil until shimmering. Add the chicken and sauté until browned, about 2 minutes, then stir-fry until cooked through, 1–2 minutes. Remove from the pan.
4. In the same pan, stir-fry the cabbage until charred in spots, 2–3 minutes. Toss the sauce and chicken with the cabbage.

Nutrition Information

Per serving (3 cups): 

• Calories: 310
• Total fat: 18 g
• Sat fat: 3 g
• Carbs: 13 g
• Fiber: 2 g
• Total sugar: 3 g
• Added sugar: 0 g
• Protein: 24 g
• Sodium: 640 mg