Chicken Wok with Soy and White Cabbage

Ingredients:

• 2 chicken breasts, sliced
• 1 white cabbage, finely sliced
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• Salt and pepper, to taste
• 4 green onions, sliced
• 3 cups cooked brown rice

Instructions:

1. Begin by heating the sesame oil in a large wok or skillet over high heat.
2. Add the minced garlic and grated ginger and cook for 30 seconds, stirring constantly.
3. Add the sliced chicken and cook until browned on both sides, about 5 minutes.
4. Add the finely sliced white cabbage into the wok and toss together with the chicken for another 3-5 minutes until the cabbage has softened.
5. Season with salt and pepper to taste.
6. In a small bowl, mix together the soy sauce and hoisin sauce.
7. Pour the sauce into the wok and stir to combine everything evenly. Reduce the heat and let everything simmer for 3 minutes to allow the flavors to meld together.
8. Top with sliced green onions and serve over brown rice.

Verdict:

This chicken wok with soy and white cabbage is a quick and easy Asian-inspired meal that is packed full of flavor. The sesame oil and garlic add depth to the dish while the hoisin sauce and soy sauce bring a sweet and savory element. The thinly sliced white cabbage adds crunch and texture to the chicken, and everything is perfectly served over brown rice. You won’t be disappointed with this tasty and filling meal.

Serving suggestions:

For an extra pop of color and nutrients, add in some carrots, bell peppers or sliced mushrooms. Serve with chopsticks and extra soy sauce for dipping. Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stove. Enjoy!