Monday, November 4, 2013

Cabbage & Chicken Stir Fry

Hubby is cheerfully back on Medifast.  Which means that I need to get creative to make "safe" Lean & Green meals for him.  A few days ago on FaceBook, a very good (and very healthy, and very thing, and very active) friend of mine posted this recipe.  I adapted it a little bit for Aldi, but it was so delicious.  We loved it.  Even my kids ate every single bite!  There were NO leftovers, I believe I will double the recipe next time.

Cabbage & Chicken Stir Fry

3 Boneless/Skinless Chicken Breast Halves
1 Tbs Carlini Canola Oil
3 Cups Green Cabbage, shredded
1 Red Pepper, julienned
1 Tbs Baker's Corner Cornstarch
1⁄2 tsp Spice Classics Ginger powder
1⁄4 tsp Spice Classics Garlic powder
1⁄2 cup water
1 Tbs Asia Specialties Soy Sauce
2 Scallions, thinly sliced * (my Aldi does not sell these, but I know some do)

Cut chicken breasts into strips.  Heat oil in a frying pan, add chicken strips and stir fry over medium-high heat, turning constantly until done.  Add shredded cabbage and red pepper strips, sauté 2 minutes until cabbage is crisp-tender.  In a small bowl, mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.  Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about 1 minute.

I served with Season's Best Steamed Broccoli.  You could also add shredded carrot, if you like.  (I did not because carrots are not an authorized vegetable on my husband's diet plan.

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