| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup basmati rice
- 3 teaspoons soy sauce
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 teaspoons packed light brown sugar
- 2 tablespoons peanut or vegetable oil
- 1 2-inch piece ginger, peeled and thinly sliced
- 1 bunch scallions (whites roughly chopped, greens thinly sliced)
- 1 jalapeno pepper (red or green), seeded and thinly sliced
- 1 small head Napa cabbage, cored and cut into 2-inch pieces
- 1/4 cup roasted salted peanuts
Instructions
- Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
- Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
- Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
- Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
- Photograph by Antonis Achilleos
Nutrition Facts
| Calories | 476 |
| Total Fat | 14 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 66 milligrams |
| Sodium | 316 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 5 grams |
| Protein | 35 grams |
Reviews
I was looking for a recipe with a lot of ginger to combat my cold, so this one sounded good. Added 3 sliced cloves of garlic. I used celery instead of cabbage because who wants to the into the store when they are sick, added a sliced carrot and snap peas. Turned out, someone ate all the peanuts, so I substituted those with peanut butter mixed with some chicken stock-loved the result!
This is SO delicious! I added about half a cup of julienned carrots for color, but otherwise made as directed. I am a full-time student and do meal prep for the week on Sunday. All the components of this dish can be prepped ahead of time and easily stored in the refrigerator. It came together quickly, and will now be a part of our regular rotation (with full approval from my husband).
This will definitely be added to my rotation. Very quick and easy and super healthy. I saw some of the comments about it being bland so I added some extra ginger and 1/4 c of honey instead of brown sugar. I just warmed the honey so it mixed well. I also added Shittake mushrooms because I think everything is better with mushrooms. The flavor was wonderful.
I made the recipe exactly and my husband and I both loved it.
1/2018 – I made this for 2 of us with about 9-10 ounces of chicken. It is very good and quite easy. I think the amount of ginger and jalapeno makes a difference to the overall flavor. This would be pretty skimpy portions for 4 people.
The recipe came out good, but I agree with a previous reviewer that it’s bland with ginger as the main flavor. I really liked the way the cornstarch mixture coated the chicken and helped it develop a golden brown crust.
Extremely bland, not worth it.
This recipe was a very good. I omitted the cabbage and replaced the jalapeno with Salsa Verde. This will be a go to in the future!
This was excellent and easy. I had left over chicken so I just cut it up and added it last just to heat it up! Great way to use your leftovers!
Whenever I need to make a quick dinner, this is my go to recipe. The cabbage with the sauce is amazing, and my kids will eat anything with chicken. I leave out the jalapeno, and it is plenty spicy with the ginger. Overall, a great recipe.