Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tbsp vegetable oil
- 3 cloves fresh garlic, minced
- 1 bell pepper (any color), sliced
- 1 cup snap peas
- 2 cups shredded cabbage (green or purple)
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp ginger paste
Instructions
- Prepare your ingredients by chopping the vegetables into bite-sized pieces.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add sliced chicken and cook until golden brown, about 5–7 minutes.
- Stir in minced garlic, bell peppers, snap peas, and cabbage. Cook for an additional 3 minutes until the veggies soften.
- In a small bowl, mix soy sauce, sesame oil, and ginger paste; pour over the chicken and veggies.
- Stir well to coat everything in the sauce and simmer for another 2 minutes.
- Serve hot over chow mein noodles or rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg