Sunday, July 7, 2013

Chicken Stir Fry with Broccoli & Cabbage.... Mmmm!

This was a quick and easy dish to prepare, and this entree is packed full of flavor (read: ginger! garlic! soy sauce!) and veggies. Stir fries are great because you can essentially toss any leftover veggies, add a protein, stir in a simple garlic-ginger-soy sauce and call it a meal. I love how customizable it is when you can mix and match what you have, and it is an easy and flavorful way to incorporate a lot of veggies.

Tonight, we made this dish and we loved it! It was packed with flavor (so important), and no bottled teriyaki or stir fry sauce here. 100% all real ingredients, and healthy to boot.

Chicken Stir Fry with Broccoli & Cabbage
Yield: 6-8 servings (enough for leftovers for lunch and tomorrow night's dinner!)

  • 9 medium garlic cloves, minced, divided
  • 7" piece of fresh ginger root, peeled and grated
  • 2 bunches scallions, light parts finely chopped and green parts sliced into 2" pieces, divided
  • 2 Tbsp sesame oil, divided
  • 6 Tbsp low-sodium soy sauce
  • 1/2 tsp ground white pepper, divided
  • 2-1/4 pound boneless, skinless chicken breasts, cubed into bite-sized pieces
  • 2/3 cup chicken broth or stock, plus a few extra splashes for cooking
  • 1/4 tsp crushed red pepper flakes
  • 1-1/2 pounds green cabbage, core removed and cut into 1" pieces (I used a small head of cabbage)
  • 1-1/4 pounds broccoli, stalks trimmed and cut into 1" pieces, florets cut into even bite-sized pieces
  • 1 Tbsp virgin coconut oil or olive oil
  • Cauliflower rice* for serving
  1. In a large bowl, combine 2/3 of the minced garlic, 2/3 of the grated ginger, 1/2 of the green onion (white parts only), 1 Tbsp sesame oil, 4 Tbsp soy sauce, and 1/4 tsp white pepper. Mix well, then add chicken and allow it to marinate in the fridge while you cook the rest of the recipe.
  2. In a 2-cup measuring cup, measure the chicken broth/stock.  Then add the remaining garlic, ginger, green onions (white parts only), 1 Tbsp sesame oil, 2 Tbsp soy sauce, 1/4 tsp white pepper, and crushed red pepper flakes. Stir well.
  3. In a large wok or skillet, melt 1/2 Tbsp oil over high heat. Once the oil has melted, add the cabbage and broccoli (it will seem like a lot but they will reduce) and stir for 3-4 minutes. Add a few large splashes of chicken broth, cover, and cook for 5-7 minutes. Remove vegetables from the pan onto a plate.
  4. Add 1/2 Tbsp oil, and once melted, add the marinated chicken. Let it cook untouched for 2 minutes. Then, start stirring it and continue cooking for 4-6 minutes stirring constantly.
  5. Add the remaining ginger-soy mixture and bring it to a rapid boil. Cover, and cook until chicken is cooked through, about 3-5 minutes.
  6. Remove the lid, and continue cooking and stirring until the liquid evaporates.
  7. Toss the vegetables back in, including the green parts of the green onions. Toss, and serve!
Note: To make it even easier, prep/chop the vegetables and cube the chicken the night before so you can just toss it into the pan day of.

* We love the cauliflower rice- all you need is 1 head of cauliflower and a food processor (or you can grate it manually). Low carb too, I call it "cheater's rice"

Source: Adapted from Everday Maven
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