Chinese-Style Stir Fry Vegetables & Chicken
.svg){kind=icon}
Ingredients
1 pound skinless, boneless chicken breasts
2 TBSP sesame oil divided
4 cloves garlic, peeled and chopped fine
½ red bell pepper, seeded and julienned
6 scallions, ends trimmed and chopped fine
1 cup cabbage, julienned or shredded
salt and black pepper to taste
1 TBSP honey
1 TBSP white wine vinegar
1 TBSP sesame seeds*, optional
440 grams skinless, boneless chicken breasts
2 TBSP (30 ml) sesame oil divided
4 cloves garlic, peeled and chopped fine
½ red bell pepper, seeded and julienned
6 scallions, ends trimmed and chopped fine
70 grams cabbage, julienned or shredded
salt and black pepper to taste
1 TBSP (15 ml; 20 g) honey
1 TBSP (15 ml) white wine vinegar
1 TBSP (15 ml; 14g) sesame seeds*, optional
.svg)
Instructions
- Cut the chicken into long, thin strips.
- In a stovetop skillet, sauté the chicken in 1 TBSP sesame oil until cooked. Keep aside.
- In a separate frying pan/wok, heat the remaining 1 TBSP sesame oil and sauté the garlic until golden.
- Add in the red bell pepper and cook until almost soft.
- Then add in scallions, stirring frequently.
- Next, add in the julienned cabbage, salt, pepper, honey, and vinegar.
- Keep stirring until vegetables are done. (The cabbage should remain slightly crisp, so do not overcook).
- Finally, add the cooked chicken into the vegetable pan/wok, and allow to sauté together for a couple of minutes.
- Throw in the sesame seeds as a garnish at the end (optional).
Nutritional Info
Storage
Notes
*For SCD: Wait for at least 3 months after symptoms have cleared to try any kind of seeds. Stir-fry cooking is a fast and yummy way to toss vegetables and/or meats together. This version has a distinct Asian tinge to it, with the sesame oil, vinegar, and honey working together to make it sweet and tangy.
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments