Ingredients
4
4 servings
- •2 teaspoons canola oil
- •1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- •1 ounce honey-roasted peanuts
- •4 cloves garlic, minced
- •2 teaspoons minced fresh ginger
- •¼ cup sliced green onions
- •1 tablespoon low-sodium soy sauce
- •2 teaspoons rice vinegar
- •1 teaspoon toasted sesame oil
- •1 cup fresh cilantro, chopped
- •4 cups shredded napa cabbage
Instructions
- Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
- Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
- Spoon chicken stir-fry over cabbage to serve.
Nutritional Facts
Per 4 servings
- Calories: 217
- Carbohydrate: 7g
- Fat: 8g
- Fiber: 2g
- Protein: 28g
- Sugar: 3g
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