Chicken and Cabbage Stirfry

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a healthier thickening agent, while flour is more economical.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are generally less expensive.

Dice chicken tenders and toss in olive oil.

Add minced fresh ginger, chicken seasoning, brown sugar, and black pepper to the chicken.

Optionally marinate for an hour or start cooking immediately.

Heat a nonstick pan with oil over medium-high heat.

Add scotch bonnet, bell peppers, and onion cut in strips to the pan.

Stir for about a minute until fragrant.

Add carrot cut into strips and minced garlic, cooking until fragrant but not overcooked.

Add cabbage, ensuring it is not cut too thin for crunch, and toss to coat with oil.

Add minced fresh thyme and black pepper, stirring to combine.

Once the cabbage is cooked to your liking, remove it from the pan and set aside.

In the same pan, add more oil if needed and then add the seasoned chicken.

Spread the chicken pieces out to ensure they brown and do not steam.

Once browned on one side, flip the chicken and continue cooking until done.

Drizzle hoisin sauce and soy sauce over the chicken, stirring to loosen any bits stuck to the pan.

Add the cooked cabbage back to the pan and mix everything together.

Add a little water to loosen any remaining bits stuck to the pan.

Minced scotch bonnet is added back to the pan for flavor.

Finish with chopped green onions as garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens