There's no question Chinese takeout is delicious ... but it's not always the healthiest way to feed your family. Takeout is often high in sugar, sodium, fat and carbs — but these dishes don't need to be unhealthy to be tasty. Take the recipe below: Tons of veggies, protein-rich chicken and a flavorful sauce make it a quick and easy dinner option your whole family will love.
The secret to making this super easy stir-fry is to rely on store-bought coleslaw mix. This keeps you from having to cut up an entire cabbage, which can be unwieldy. It also means that any other veggie included in the mix — like carrots or celery — get stirred in with the cabbage itself for even more flavor.
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Cooktop Cove
Chicken and cabbage stir fry
4
10 minutes
25 minutes
35 minutes
1 tablespoon neutral oil
2 large chicken breasts, sliced into strips
4 scallions, thinly sliced, light and dark parts reserved separately
2 cloves garlic, minced
4 cups bagged vegetables for coleslaw
½ cup water
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon mirin
1 tablespoon honey
1 tablespoon sriracha
½ teaspoon ground ginger
½ tablespoon sesame oil
1 tablespoon sesame seeds
Heat the oil in a skillet over high heat. Add the chicken strips, and cook until golden brown on all sides. Remove from the pan and set aside.
Reduce the heat to medium, and add the light portions of the scallion and the garlic cloves. Cook until fragrant, 2-3 minutes, then add the bagged coleslaw and water. Cook, stirring occasionally, until the cabbage is wilted and the excess water is cooked off, about 5-7 minutes.
In a small bowl, whisk the soy sauce, rice vinegar, mirin, honey, sriracha and ground ginger. Pour over the cabbage, and return the chicken to the pan. Toss well, and cook just long enough to heat through, about 3-4 minutes.
Remove from the heat and drizzle with the sesame oil. Toss to combine, then serve garnished with the sesame seeds.
