Ingredients

Scale

1/2 pound skinless chicken breast, cut into pieces

2 tablespoons cornstarch

2 tablespoons lemon juice

2 tablespoons low sodium soy sauce

1/2 teaspoon ground ginger

1 cup chicken broth

3 tablespoons vegetable oil, divided

1 shallot, chopped

1 bell pepper, cut into strips

4 cups shredded cabbage

1 medium carrot, cut into strips

1 1/2 cups frozen peas, thawed

1 scallion, sliced

Sesame seeds for sprinkling

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Instructions

1-Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.

2-Drain the chicken, reserving the marinade, and stir-fry the chicken for about 4 minutes until browned. Remove it to a plate.

3-In the same skillet, add the remaining 1 tablespoon vegetable oil and cook 1 chopped shallot until softened, about 1-2 minutes.

4-Add 1 bell pepper cut into strips, 4 cups shredded cabbage, and 1 medium carrot cut into strips. Sauté for approximately 4 minutes until the cabbage wilts.

5-Return the reserved marinade, cooked chicken, and 1 1/2 cups thawed frozen peas to the skillet.

6-Cook and stir until the sauce thickens, the chicken is cooked through, and the peas are tender.

7-Garnish with 1 sliced scallion and sesame seeds for sprinkling. Serve over cooked rice, quinoa, rice noodles, or on its own.

Last Step:

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Notes

🥬 Use any type or color of cabbage you prefer for this recipe.
🧅 Substitute yellow or white onion if shallots are not available.
🥕 Thinly slice vegetables for quicker cooking and better texture.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-frying
Cuisine: Chinese
Diet: Low-Carb

Nutrition

Serving Size: 1 serving
Calories: 541 kcal
Sugar: 18.7 g
Sodium: 1129.1 mg
Fat: 24.7 g
Carbohydrates: 46.6 g
Protein: 36.6 g
Cholesterol: 85.2 mg