Super duper easy alert! I saw this recipe on Just a Pinch and was so intrigued. It is not only light but also low carb. So if you’re watching out for that, then this dish could right up your alley. It has a great Asian flavor without being over salty or overly sweet like so many home Asian recipes tend to be.
There is great crunch from the veggies and the chicken is tender. The recipe is also very flexible. You could sub in whatever veggies you have that you prefer. Don’t like bell peppers? Use carrots. You like both peppers and carrots? Use both. You can really mix and match this one up however you like!
Ingredients3 chicken breast halves1 t vegetable oil3 c cabbage,shredded1 tablespoon cornstarch1/2 t ground ginger1/4 t. garlic powder1/2 c water1 tablespoon soy saucered bell pepper
Cut chicken breasts into strips.
Heat oil in a frying pan.
Add chicken strips and stir fry over medium-high heat, turning constantly until done.
Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
Stir sauce into chicken/cabbage mixture.
Cook until sauce has thickened and chicken is coated, about 1 minute.