Chicken & Cabbage Skillet

A quick and savory stir-fry of tender chicken breast, shredded cabbage, and bell pepper, infused with ginger and garlic for a fresh, Asian-inspired meal.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.00/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• High-Protein
• Halal

Tags

• quick
• healthy
• savory
• stir-fry
• budget-friendly
• comfort food

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (small, sliced thin)
• 1 red bell pepper (thinly sliced)
• 4 cup green cabbage (shredded)
• 1 tablespoon fresh ginger (grated)
• 0.5 teaspoon garlic powder
• 0.25 cup water
• 2 cup brown rice (cooked)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1 pound chicken breast pieces. Cook, stirring, until browned and mostly cooked through, about 5 minutes.
2. Add 1 small sliced yellow onion, 1 thinly sliced red bell pepper, 4 cups shredded green cabbage, 1 tablespoon grated fresh ginger, and 1/2 teaspoon garlic powder. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
3. Pour in 1/4 cup water and stir, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes to meld flavors.
4. Serve the chicken and cabbage skillet over 2 cups cooked brown rice, dividing evenly among 4 bowls.

Nutrition (per serving)

• Calories: 323
• Protein: 29.1 g
• Carbohydrates: 36.2 g
• Fat: 7.2 g
• Fiber: 4.1 g
• Sodium: 64 mg
• Saturated Fat: 1 g
• Sugar: 6.7 g
• Cholesterol: 80 mg