Description
A quick and tasty dish full of colorful vegetables and lean chicken, perfect for busy evenings.
Ingredients
Scale
- 2 chicken breasts, sliced thin
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup julienned carrots
- 1 cup snap peas
- 1/2 cup bean sprouts (optional)
- 1 tbsp sesame oil (or olive oil)
- 1 tsp sesame seeds (for garnish)
- 2 tbsp low-sodium soy sauce
- 1 tbsp hoisin or oyster sauce
- 1 tbsp rice vinegar
- 1 tsp honey or brown sugar
- 1 tsp minced garlic
- 1/2 tsp grated ginger
Instructions
- In a small bowl, whisk together soy sauce, hoisin, vinegar, honey, garlic, and ginger. Set aside.
- In a large skillet over medium heat, heat sesame oil and cook chicken until lightly browned and cooked through (about 5–6 minutes).
- Add cabbage, snap peas, carrots, and bean sprouts. Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Pour sauce over the mixture and toss until evenly coated and glossy.
- Garnish with sesame seeds and serve hot over rice or noodles.
Notes
Fresh vegetables add a crunch and vibrant color. Prep ingredients a day in advance for quicker cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, slaw, quick meal, healthy dinner, stir-fry