Chicken Stir-Fry With Cabbage |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe was found in Simple & Delicious June 2009 for a great 30 minute regional meal. Mango chutney can be found in the international section for Indian fare. Ingredients:
1 tablespoon cornstarch |
1 1/4 cups low sodium chicken broth |
1/3 cup mango chutney |
3 tablespoons mango chutney |
4 1/4 teaspoons low sodium soy sauce |
1 teaspoon chinese five spice powder |
1 teaspoon garlic, minced |
1 1/4 lbs chicken tenderloins, cut into thin strips |
7 teaspoons sesame oil, divided |
1 large sweet red pepper, julienned |
1 1/2 cups fresh snow peas |
6 cups green cabbage, shredded |
Directions:
1. In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five spice powder and garlic. Set aside.
2. In a large skillet or wok, saute chicken in 3 tsp sesame oil for 6-8 minutes or until no longer pink; remove and set aside on a plate.
3. In same skillet or wok, saute red pepper and snow peas in 2 tsp sesame oil for 2-3 minutes or until crisp-tender.
4. Stir soy sauce mixture and add to skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken back to skillet and heat through on low heat.
5. Meanwhile in a large non-stick skillet coated with cooking spray, saute cabbage in remaining 2 tsp sesame oil for 5 minutes or until crisp tender.
6. To serve place cabbage on plate and top with chicken mixture.
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