Spicy Chicken & Cabbage Stir Fry

• portions: Servings: 4 | Calories:
• temps actif: 10mins
• temps total: 25mins

Ingrédients

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

4 cups chopped green cabbage

1 small onion, sliced

1/2 red bell pepper, sliced

2 green onions, sliced

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon crushed red pepper flakes

For the sauce:

1/4 cup low-sodium soy sauce

1 tablespoon oyster sauce

1 tablespoon honey

1 teaspoon sesame oil

1 tablespoon rice vinegar

1 teaspoon cornstarch

2 tablespoons water

Instructions

In a small bowl, whisk together the soy sauce, oyster sauce, honey, sesame oil, rice vinegar, cornstarch, and water. Set aside.

Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chicken, season with salt, black pepper, garlic powder, and crushed red pepper flakes, and cook for 5 to 7 minutes until browned and cooked through. Remove to a plate.

Add the remaining 1 tablespoon olive oil to the skillet. Add the onion, bell pepper, cabbage, garlic, and ginger. Stir fry for 4 to 5 minutes until the vegetables are tender but still crisp.

Return the chicken to the skillet and pour in the sauce. Stir well and cook for 2 to 3 minutes until the sauce thickens and coats everything evenly.

Sprinkle with sliced green onions and serve hot on its own or over rice. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes