Chicken cabbage stir fry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken cabbage stir fry calories by ingredient
Introduction
Turn pre packaged cabbage slaw mix with carrots into a healthy crunchy stir fry in about 15 minutes. Turn pre packaged cabbage slaw mix with carrots into a healthy crunchy stir fry in about 15 minutes.Number of Servings: 6
Ingredients
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16 oz Chicken Breast Tenders; Just Bare Chicken sliced into stir fry bites
3 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
Tips
The red pepper flakes in the olive oil really make this dish hot in flavor. Omit them if you like no heat to your food.
Directions
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.