Chinese Stir Fry Over Crunchy Slaw
Transform your weeknight dinner with the vibrant and flavorful "Chinese Stir Fry Over Crunchy Slaw." This dish combines tender strips of marinated chicken stir-fried with colorful bell peppers, snow peas, and aromatic ginger and garlic, all served atop a refreshing slaw of crisp cabbage and carrots. The slaw is lightly dressed with a tangy-sweet rice vinegar and honey blend, perfectly balancing the savory notes of soy and hoisin sauce in the stir fry. Finished with a sprinkle of sesame seeds for added texture and nutty flavor, this wholesome 35-minute recipe is both quick and satisfying. Perfect for those seeking a healthier, low-carb twist on classic takeout flavors!
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken breast
- 3 tbsp Soy sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Sesame oil
- 1 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 medium Bell peppers, thinly sliced
- 1 large Carrot, julienned
- 1 cup Snow peas
- 3 stalks Green onions, sliced
- 4 cups Cabbage, shredded
- 2 cups Red cabbage, shredded
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Sesame seeds
Instructions
Begin by preparing the chicken: slice it into thin strips and place it in a mixing bowl.
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 teaspoon of sesame oil, and the cornstarch to create a marinade.
Pour the marinade over the chicken and toss to coat evenly. Set aside for 10-15 minutes to marinate.
While the chicken marinates, prepare the slaw. In a large mixing bowl, combine the shredded cabbage, red cabbage, and julienned carrot.
In a small bowl, whisk together the rice vinegar, honey, the remaining 1 tablespoon of soy sauce, and a pinch of salt and pepper. Drizzle this dressing over the slaw, toss well, and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet, cooking for about 30 seconds until fragrant.
Add the marinated chicken to the skillet and stir-fry for 4-5 minutes until fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, stir-fry the bell peppers, snow peas, and green onions for 3-4 minutes until they are tender-crisp.
Return the cooked chicken to the skillet along with the remaining 1 tablespoon of hoisin sauce. Toss everything together to combine and heat through.
To serve, divide the prepared slaw among plates, creating a bed for the stir fry.
Spoon the chicken and vegetable stir-fry over the slaw.
Sprinkle sesame seeds on top for garnish. Serve immediately and enjoy your 'Chinese Stir Fry Over Crunchy Slaw'!
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 3893 mg | 169% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 60.3 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3462 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
