Chicken cabbage stir fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz Chicken Breast Tenders; Just Bare Chicken sliced into stir fry bites3 tbsp kroger low sodium soy sauce 8 oz Mushroom, Canned Giorgio Pieces & Stems (Drained)1 tsp Garlic powder 3 serving Garlic - minced (3 tbsp)3 tbsp Extra Virgin Olive Oil 1/2 cup Corn Starch 1 tsp paprika, smoked (or to taste)1 tsp Fresh Ground Black Pepper 1 tsp crushed red pepper flakes 1 fl oz Water, tap, filtered or bottled
Prepare chicken by slicing into bite sized pieces or stir fry strips, then place into a bowl with cornstarch. I usually season the cornstarch with 1/2 tsp of smoked paprika and 1/2 tsp of each pepper and sea salt. Let chicken soak for two minutes while you heat a large skillet with the three TBSP of olive oil over medium heat.
Next after olive oil is heated add 3 tsp of minced garlic and 1/2 tsp of red pepper flakes to hot oil and sauté for about a minute before adding chicken to skillet and cook until lightly browned.
When no longer pink inside and golden on the outside, remove chicken to a separate container or bowl then add the drained can of mushrooms pieces (I buy a large can) to the skillet along with 1/2 tsp of sea salt and stir fry a minute in the olive oil. At this point if pan is too dry from cooking chicken add a little more oil to the pan and let heat. Add an entire package of cabbage cole slaw mix to the skillet on top of the mushrooms and cook for around 5 minutes. Re add chicken to pan and stir.
In a separate container mix 3 tsp of low sodium soy sauce with 1tsp of garlic powder 1/2 tsp fresh ground black pepper and 1/2 tsp course sea salt, then add about an ounce of filtered water to it and stir. Pour over cabbage chicken mixture and cook for around 5 minutes.
Remove from heat and serve 1 cup servings alone or over rice. Calorie count is for chicken cabbage stir fry only.
Serving Size: Makes about 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELTEA43.
Next after olive oil is heated add 3 tsp of minced garlic and 1/2 tsp of red pepper flakes to hot oil and sauté for about a minute before adding chicken to skillet and cook until lightly browned.
When no longer pink inside and golden on the outside, remove chicken to a separate container or bowl then add the drained can of mushrooms pieces (I buy a large can) to the skillet along with 1/2 tsp of sea salt and stir fry a minute in the olive oil. At this point if pan is too dry from cooking chicken add a little more oil to the pan and let heat. Add an entire package of cabbage cole slaw mix to the skillet on top of the mushrooms and cook for around 5 minutes. Re add chicken to pan and stir.
In a separate container mix 3 tsp of low sodium soy sauce with 1tsp of garlic powder 1/2 tsp fresh ground black pepper and 1/2 tsp course sea salt, then add about an ounce of filtered water to it and stir. Pour over cabbage chicken mixture and cook for around 5 minutes.
Remove from heat and serve 1 cup servings alone or over rice. Calorie count is for chicken cabbage stir fry only.
Serving Size: Makes about 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELTEA43.
Nutritional Info Amount Per Serving
- Calories: 196.5
- Total Fat: 8.3 g
- Cholesterol: 43.3 mg
- Sodium: 424.4 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.7 g
- Protein: 18.0 g
Member Reviews