Chicken Stir-Fry with Napa Cabbage
The combination of cabbage, bell pepper, and edamame is delicious and very healthy.
- 2 (5-ounce) boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 tablespoon low-sodium soy sauce
- 1 cup Low-Sodium Chicken Broth
- 2 tablespoons peanut oil
- 4 cups shredded Napa cabbage
- 4 green onions, sliced
- 1 green bell pepper, sliced
- 1½ cups frozen edamame, thawed
Cut chicken into 1″ pieces.
In small bowl, combine cornstarch, lemon juice, soy sauce, and chicken broth. Add chicken and let stand for 15 minutes.
Heat oil in large skillet or wok. Drain chicken, reserving marinade. Add chicken to skillet; stir-fry until almost cooked, about 4 minutes. Remove chicken to a plate.
Add cabbage and green onions to skillet; stir fry until cabbage wilts, about 4 minutes.
Add bell pepper and edamame; stir-fry for 3–5 minutes longer until hot.
Stir marinade and add to skillet along with chicken. Stir-fry until sauce bubbles and thickens and chicken is thoroughly cooked.
Serve over hot cooked brown rice.
Fat: 14.90 grams
Saturated fat: 2.47 grams
Dietary fiber: 5.25 grams
Sodium: 214.61 mg
Cholesterol: 45.57 mg
Stir-frying is one of the healthiest ways to cook. Once all the ingredients are prepared, the method takes 10 minutes or less. But all of the food must be prepared before the actual cooking begins. There is no time to chop or slice vegetables once the wok is hot and you start to stir-fry.