When my CSA arrived with a giant head of cabbage, I knew a stir fry was definitely in my future.
As much as I adore a crunchy slaw, there was no way Mr. Mike and I could eat that much cabbage!
When a sweet and sour chicken stir fry came to mind, I knew what was going to happen to half my head of cabbage.
This stir fry recipe uses the sweet and sour sauce from this dish with salmon and kelp noodles. Be sure and make extra of this tangy sauce for later in the week. It keeps beautifully in the refrigerator.
The cabbage tossed with my sweet and sour sauce turned a lovely color of purple (love those deeply colored vegetables with their health promoting antioxidants).
What a nice contrast from the slices of tender chicken breasts artfully arranged on my platter, don’t you think?
If you think I serve meals on platters with pretty presentations on a daily basis you’d be disappointed. I do that simply for you. If you could see my dinner table as it really is, you would find out I cook in one pan when I possibly can. Thus the reason I love stir fries.
If you’re wondering what happened to the second half of my cabbage, it’s still in the frig, so if you have any suggestions that don’t include a slaw, be sure and comment. I could use some help.
Have a good week!
~Kristi
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Serving Size: 4
Shake it Up! You could easily use any of your favorite vegetables in this recipe. Broccoli, cauliflower, asparagus, carrots all work well. You could even use packages of frozen stir fry vegetables. Just watch the nutrition information. Some have added salt and seasonings.
Ingredients
- 1 ½ cups low sodium chicken broth
- ½ cup low sugar catsup
- 4 teaspoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 clove garlic, minced
- 2 tablespoons cornstarch
- 2 teaspoons coconut oil
- 1 large white onion, sliced
- ½ large red cabbage, thinly sliced
- 1 pound chicken breasts
Instructions
- Combine chicken broth, catsup, soy sauce, sesame oil, rice vinegar, honey, garlic and cornstarch in a small pan. Stir to combine well.
- Bring to a boil over medium high heat and stir until thickened. Remove from heat.
- Heat a large non-stick pan over medium high heat with 2 teaspoons coconut oil. Add onion and cabbage. Cook for 10 minutes stirring periodically, then reduce the heat to medium low and cook for another 15 to 20 minutes until vegetables are softened. Continue to stir. Remove from heat and toss with 1/2 sweet and sour sauce.
- Heat a second non-stick skillet over medium-high heat with remaining 2 teaspoons of coconut oil. Season chicken breasts lightly with salt and pepper and add to the pan. Cook for 6 - 8 minutes on one side then another 6 - 8 minutes on the other side until chicken is cooked through and no longer pink in the middle.
- Serve chicken sliced with cabbage and remaining sauce.
Notes
Food energy: 305kcal Weight Watchers Points Plus 8 Saturated fatty acids: 2.81g Monounsaturated fatty acids: 1.48g Polyunsaturated fatty acids: 1.13g Total fat: 5.42g Calories from fat: 48 Cholesterol: 72mg Carbohydrate, by difference: 35.16g Total dietary fiber: 3.84g Protein: 28.67g Total lipid (fat): 6.68g Water: 369.58g Ash: 5.10g Total sugars: 22.81g Calcium: 94mg Iron: 2.23mg Magnesium: 64mg Phosphorus: 326mg Potassium: 1035mg Sodium: 562mg