Chicken and Cabbage Stir-fry- General Recipes

Good Housekeeping Recipe This fast, healthful stir-fry showcases succulent chunks of boneless, skinless chicken thighs and crisp-tender vegetables in a mild ginger sauce. 1 cup(s) long-grain white rice 1 tablespoon(s) vegetable oil 1 clove(s) garlic, crushed with press 1 pound(s)

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    Default Chicken and Cabbage Stir-fry


    Good Housekeeping Recipe

    This fast, healthful stir-fry showcases succulent chunks of boneless, skinless chicken thighs and crisp-tender vegetables in a mild ginger sauce.

    1 cup(s) long-grain white rice
    1 tablespoon(s) vegetable oil
    1 clove(s) garlic, crushed with press
    1 pound(s) skinless, boneless chicken, cut into 1-inch chunks
    3 green onions, cut into 1 1/2-inch pieces
    1 medium red pepper, thinly sliced
    1/2 small head green cabbage, cut into 1-inch pieces (about 4 cups)
    1 cup(s) reduced-sodium chicken broth
    2 tablespoon(s) reduced-sodium soy sauce
    1 tablespoon(s) cornstarch
    2 teaspoon(s) grated peeled fresh ginger

    Prepare rice as label directs.
    Meanwhile, in 12-inch nonstick skillet, heat oil and garlic over medium-high heat until hot. Add chicken and green onions, and cook 5 to 6 minutes, or until chicken is well browned and loses its pink color throughout, stirring frequently. Transfer mixture to medium bowl.
    To same skillet, add red pepper, cabbage, and 1/4 cup chicken broth; stir to combine. Cover skillet and cook vegetables over medium heat about 5 minutes until tender-crisp, stirring occasionally. Transfer vegetables to bowl with chicken.
    Meanwhile, in cup, stir soy sauce, cornstarch, ginger, and remaining 3/4 cup broth.
    Add broth mixture to skillet and heat to boiling over high heat; boil 1 minute. Remove skillet from heat and stir chicken and vegetables into broth mixture. Serve with rice

    Serves 4

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