Chicken and Cabbage Stir-Fry

Name: Chicken and Cabbage Stir-Fry
Total time: 20 min
Yield: 4
Ingredients: 1 c. long-grain white rice; 1 tbsp. vegetable oil; 1 clove garlic; 1 lb. skinless, boneless chicken; 3 green onions; 1 medium red pepper; 1/2 small head green cabbage; 1 c. reduced-sodium chicken broth; 2 tbsp. reduced-sodium soy sauce; 1 tbsp. cornstarch; 2 tsp. grated peeled fresh ginger

Published: Aug 6, 2007

Yields:

Total Time:

20 mins

Cal/Serv:

385

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This fast, healthful stir-fry showcases succulent chunks of boneless, skinless chicken thighs and crisp-tender vegetables in a mild ginger sauce.

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Ingredients

1 cup long-grain white rice
1 Tbsp. vegetable oil
1 clove garlic
1 lb. skinless, boneless chicken
3 green onions
1 medium red pepper
1/2 small head green cabbage
1 cup reduced-sodium chicken broth
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. cornstarch
2 tsp. grated peeled fresh ginger

Directions

1. Step 1Prepare rice as label directs.
2. Step 2Meanwhile, in 12-inch nonstick skillet, heat oil and garlic over medium-high heat until hot. Add chicken and green onions, and cook 5 to 6 minutes, or until chicken is well browned and loses its pink color throughout, stirring frequently. Transfer mixture to medium bowl.
3. Step 3To same skillet, add red pepper, cabbage, and 1/4 cup chicken broth; stir to combine. Cover skillet and cook vegetables over medium heat about 5 minutes until tender-crisp, stirring occasionally. Transfer vegetables to bowl with chicken.
4. Step 4Meanwhile, in cup, stir soy sauce, cornstarch, ginger, and remaining 3/4 cup broth.
5. Step 5Add broth mixture to skillet and heat to boiling over high heat; boil 1 minute. Remove skillet from heat and stir chicken and vegetables into broth mixture. Serve with rice.