- 4 boneless skinless chicken breasts
- 3 tsp sesame oil
- ½ of a green cabbage, shredded (could also use the pre-shredded, coleslaw packages)
- ½ red bell pepper, quartered and thinly sliced
- ½ diced onion, quartered and thinly sliced
- 1 tbsp cornstarch
- ½ tsp ground ginger
- 1 tsp garlic powder
- ½ c water
- 1/8 c soy sauce
For the chicken, I used four frozen chicken breasts. I let them lightly thaw under some cold water, but I still wanted them to be hard enough to easily slice into thin strips.
Next, heat 2 tsp of the oil over medium-high heat in a large skillet (or a wok, if you have one). Add the chicken strips, season with salt and pepper if desired, and turn constantly until cooked through.
While the chicken is cooking, mix the cornstarch, ground ginger and garlic powder together. Add in the water and soy sauce and mix well. Set to the side.
Remove the chicken from the pan, and add in the last teaspoon of sesame oil. Add the cabbage, red peppers and onions and saute until crisp-tender. Cover the pan with a lid for about a minute to help cook the veggies, stir them around and then cover the pan again. Stir one last time and they should be cooked through - usually 2-3 minutes. But cook it do your desired doneness!
Once the veggies are cooked, add your chicken back into the pan and stir in the soy sauce mixture cooking until the sauce has thickened, usually one to two minutes.
I served this deliciousness up with steamed brown rice for me, steamed white rice for everyone else and edamame! Bon Apetit!
© Cruzin' Thru | 2016