Cabbage and Carrot Stir Fry with Chicken

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

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

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: tofu

Chicken thighs are juicier and cheaper than breasts, while tofu is a plant-based alternative.

Cut the cabbage in half and place the flat side down on the cutting board; cut the entire cabbage into strips.

Shred the carrot using the side of a box grater or cut it into thin strips with a knife.

Slice the scallions into thin rounds and dice the garlic.

Season the chicken with salt, lime juice, lime zest, red pepper flakes, garlic, scallions, and honey; mix well to combine.

Heat vegetable oil in a pan over high heat; add the seasoned chicken and cook until browned and cooked through, a few minutes on each side depending on the size of the chicken pieces.

In a clean pan, add a little oil, then add the scallions, cabbage, and carrots; sauté until they start to wilt and shrink in size.

Add a little soy sauce for flavor, then add the cooked chicken along with any sauce; mix well to combine.

Serve the stir fry over rice and garnish with roasted lightly salted peanuts, fresh lime juice, and remaining scallions; add hot sauce or more chili flakes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens