simple stir-fry of chicken and napa cabbage. If preferred, garnish the dish with lime wedges and cilantro stems.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons canola oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 1 ounce honey-roasted peanuts
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- ¼ cup sliced green onions
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 cup fresh cilantro, chopped
- 4 cups shredded napa cabbage
Instructions
- Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
- Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
- Spoon chicken stir-fry over cabbage to serve.
- Feel free to substitute 2 cups hot cooked brown rice for the napa cabbage if you like.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 238 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Simple recipe with a strong cilantro flavor. Quick and easy. Followed recipe as written!