This one-pan meal combines tender chicken with vibrant cabbage and savory Asian flavors, making it a perfect choice for busy weeknights. It’s not only easy to prepare but also packed with nutrients, ensuring a wholesome meal that the entire family will love.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon cornstarch
1 tablespoon vegetable oil (or sesame oil for more flavor)
4 cups green cabbage, finely shredded
1 medium carrot, julienned
1 bell pepper (red or yellow), sliced
1 cup snap peas (or green beans)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
1/4 cup low-sodium chicken broth
2 tablespoons oyster sauce (optional)
Salt and pepper to taste
Chopped green onions for topping
Toasted sesame seeds for topping
Red pepper flakes for added heat
Instructions
In a bowl, combine the chicken pieces with soy sauce and cornstarch. Toss well to coat the chicken evenly and set aside to marinate for about 10 minutes.
Heat a large skillet or wok over medium-high heat. Add the vegetable or sesame oil and heat until shimmering.
Add the marinated chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the shredded cabbage, julienned carrot, sliced bell pepper, and snap peas to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.
Return the chicken to the skillet and pour in the chicken broth and oyster sauce. Stir everything together and cook for an additional 2-3 minutes.
Taste and adjust seasoning with salt and pepper as needed. Remove from heat and prepare for serving.
