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Chicken and Chinese Cabbage Stir-fry

Chicken and Chinese Cabbage Stir-fry


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2 teaspoons cornstarch
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated ginger root
1 teaspoon white wine vinegar
1 teaspoon sesame oil
1/8 teaspoon hot red pepper sauce
1/2 cup water, divided
1 teaspoon low-sodium chicken bouillon granules
4 cups coarsely chopped Napa cabbage
1 cup red bell pepper strips
2 cups fresh spinach leaves
6 ounces Healthy Ones™ Oven Roasted Chicken Breast, cut into strips
1/2 cup chopped green onion


Stir together cornstarch, soy sauce, ginger root, vinegar, sesame oil, pepper sauce and 1/4 cup of the water in small bowl; set aside. Heat the remaining 1/4 cup water and bouillon in large skillet over medium heat. Add cabbage and bell pepper. Cover and cook 3 minutes, stirring several times. Add spinach, chicken and onion. Cook and stir until hot, about 1 minute. Push chicken-cabbage mixture to one side of skillet. Add cornstarch mixture; cook and stir until sauce thickens. Then stir chicken-cabbage mixture into the sauce to coat.


Makes 4 servings.

Nutritional info

Calories: 94
Protein: 10 g
Carbohydrate: 10 g
Total Fat: 1 g
Saturated Fat: Less Than 1 g
Cholesterol: 23 mg
Sodium: 560 mg

Calories from total fat: 13%
Calories from saturated fat: 2%
% of Max. Daily Cholesterol: 8%
% of Max. Daily Sodium: 23%

Diet Exchanges Per Serving

1 1/2 Lean Meat
1 1/2 Vegetable

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