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Chicken and Chinese Cabbage Stir-fry

alarm
Total Time:
15 mins
school
Skill Level:
Beginner
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Servings:
4 Servings
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Chicken and Chinese Cabbage Stir-fry
alarm
Total Time:
15 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageBrowned Chicken Breast
  • 2 teaspoons Cornstarch2 teaspoons
  • 1 tablespoon Reduced-sodium soy sauce1 tablespoon
  • 1 teaspoon Grated ginger root1 teaspoon
  • 1 teaspoon White wine vinegar1 teaspoon
  • 1 teaspoon Sesame oil1 teaspoon
  • 1/8 teaspoon Hot red pepper sauce1/8 teaspoon
  • 1/2 cup Water1/2 cup
  • 1 teaspoon Low-sodium chicken bouillon granules1 teaspoon
  • 4 cups Napa cabbage4 cups
  • 1 cup Red bell pepper1 cup
  • 2 cups Fresh spinach2 cups
  • 6 ounces Healthy Ones™ Oven Roasted Chicken Breast6 ounces
  • 1/2 cup Green onion1/2 cup

Instructions


  1. Stir together cornstarch, soy sauce, ginger root, vinegar, sesame oil, pepper sauce and 1/4 cup of the water in small bowl; set aside.

  2. Heat the remaining 1/4 cup water and bouillon in large skillet over medium heat. Add cabbage and bell pepper. Cover and cook 3 minutes, stirring several times. Add spinach, chicken and onion. Cook and stir until hot, about 1 minute.

  3. Push chicken-cabbage mixture to one side of skillet. Add cornstarch mixture; cook and stir until sauce thickens. Then stir chicken-cabbage mixture into the sauce to coat.

Ingredients


  • 2 teaspoons Cornstarch2 teaspoons
  • 1 tablespoon Reduced-sodium soy sauce1 tablespoon
  • 1 teaspoon Grated ginger root1 teaspoon
  • 1 teaspoon White wine vinegar1 teaspoon
  • 1 teaspoon Sesame oil1 teaspoon
  • 1/8 teaspoon Hot red pepper sauce1/8 teaspoon
  • 1/2 cup Water1/2 cup
  • 1 teaspoon Low-sodium chicken bouillon granules1 teaspoon
  • 4 cups Napa cabbage4 cups
  • 1 cup Red bell pepper1 cup
  • 2 cups Fresh spinach2 cups
  • 6 ounces Healthy Ones™ Oven Roasted Chicken Breast6 ounces
  • 1/2 cup Green onion1/2 cup

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