Quick Chicken Stir Fry with Green Cabbage, Red Bell Pepper, and Red Onion
Ingredients
- 300 g (10.6 oz) boneless skinless chicken breast or thighs sliced into 1 cm strips
- 240 ml (1 cup) uncooked long-grain rice
- 100 g (3.5 oz) green cabbage thinly sliced
- 1 medium red bell pepper (150 g / 5.3 oz) sliced
- 1 medium red onion (150 g / 5.3 oz) sliced
- 2 cloves garlic minced
- 15 ml (1 tbsp) soy sauce
- 5 ml (1 tsp) rice vinegar
- 5 ml (1 tsp) honey
- 30 ml (2 tbsp) rapeseed (canola) oil
- 15 ml (1 tbsp) toasted sesame seeds for garnish
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
1. Cook rice in 480 ml (2 cups) water according to package directions while preparing stir-fry
2. Heat 15 ml (1 tbsp) oil in wok or large skillet over high heat
3. Add chicken and stir-fry until golden brown 5-6 minutes then transfer to plate
4. Heat remaining 15 ml (1 tbsp) oil in same wok
5. Add red onion and stir-fry until translucent 3-4 minutes
6. Add red bell pepper and stir-fry 2 minutes until slightly softened
7. Add green cabbage and stir-fry 2-3 minutes until crisp-tender
8. Stir in garlic soy sauce rice vinegar and honey cooking 30 seconds until fragrant
9. Return chicken to wok tossing to coat evenly 1-2 minutes
10. Serve immediately over hot rice topped with sesame seeds cilantro and lime wedges
Tools
- skillet
- wok
- cutting board
- knife
- measuring cups
- measuring spoons
- wooden spoon
- plate
- rice cooker
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