Cook Time: 15 minutes
Ingredients for Stir-Fry:
1 tablespoon canola or olive oil
1 pound chicken breasts (boneless, skinless) cut into bite size pieces
2 cups onions, chopped
2 cups broccoli florets
2 cups zucchini, chopped
1 cup red bell pepper, chopped
2 tablespoons water
1 (10-12 ounce) bag shredded cabbage, about 5 cups
Ingredients for Sauce:
¼ cup reduced-sodium soy sauce
2 tablespoons Hoisin sauce
2 tablespoons rice vinegar
1 tablespoon sesame, canola or olive oil
1 tablespoons brown sugar
1 dash red pepper flakes
1. First prep all vegetables and dice the chicken. Set aside.
2. In a small bowl, add all sauce ingredients and mix until well blended. Set aside.
3. Coat a large nonstick wok or pan with cooking spray.Add chicken and cook stirring often, until cooked through and white inside. Remove to a plate.
4. In the same pan, coat with more cooking spray and heat 1 tablespoon of oil. Add onions, broccoli, zucchini, red bell peppers and water.
5.Sauté over medium-high heat for 3-5 minutes until broccoli is soft.
6.Add cabbage and sauté another 2 minutes until cabbage is soft. Turn down to medium heat, add cooked chicken and sauce. Stir-fry for about 2 minutes until all heated through.
7.Stir constantly to blend everything.
8. Store any leftovers in the fridge for a few days.
Makes 4 servings. (each serving, ~2 cups)