Chicken Cabbage Stir Fry

Jul 18 2012

This lean dish is packed with protein to keep you feeling full and satisfied.
Recipe adapted from Oregon State University’s Food Hero

Serves 6

Dietitian's Tip: 

Add color to this dish with some sautéed veggies like broccoli, bell peppers, and carrots. Round out your meal with a nice cool glass of low-fat milk and some sliced apples.


3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon low-sodium soy sauce


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 cabbage and sauté 2 minutes until cabbage is crisp-tender.

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.

Refrigerate leftovers within 2-3 hours.

Nutrition Information: 

Serving size: 1 cup
Per serving: 90 calories, 2.5 g total fat, 0 g saturated fat, 4 g carbohydrates, 13 g protein, 1 g fiber, 140 mg sodium, 286 mg potassium, 20 mg magnesium, 18 mg calcium