Ingredients
Scale
- 2 chicken breasts (thinly sliced)
- 1 tablespoon butter
- 1 medium onion (sliced)
- 2 cloves garlic (minced)
- 1/2 head green cabbage (shredded)
- 1/2 jalapeño pepper (finely diced)
- 1 orange pepper (diced)
- 1/2 cup chicken stock
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Thinly slice the chicken breasts and prepare the vegetables: onion, garlic, jalapeño, green cabbage, and orange pepper.
- In a large skillet or wok, melt the butter over medium-high heat. Add the chicken strips and season with salt and pepper. Cook until browned and cooked through (about 5-7 minutes). Remove from skillet.
- In the same skillet, sauté the onion until softened (about 3 minutes). Add garlic and jalapeño; cook for an additional minute. Then add cabbage and orange pepper.
- Pour in chicken stock and soy sauce. Stir well to combine and cook until cabbage is tender-crisp (about 5-7 minutes).
- Return cooked chicken to the pan, mixing well with vegetables and sauce. Heat through for an additional 2-3 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg