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1 red bell pepper
1 orange bell pepper
1/2 small head green or Savoy cabbage
1 cup snow peas, about 125 g
1-in. piece fresh ginger
3 skinless, boneless chicken breasts
3 tbsp soy sauce
3 tbsp hoisin sauce
1 tbsp honey
1 tsp hot chili-garlic sauce
1 tbsp vegetable oil
Chop peppers into 1-inch (2.5-cm) pieces. Core cabbage, then slice into thin strips. Remove tips and string from snow peas. Peel and finely chop ginger. Slice chicken into thin strips. In a small bowl, stir soy with hoisin, honey and chili-garlic sauce.
Heat oil in a large frying pan or wok over medium-high heat. Add chicken and ginger. Stir frequently until chicken is no longer pink, 3 to 5 minutes. Add peppers and continue to stir-fry 2 minutes. Then add cabbage and sauce. Pan will be quite full, but cabbage wilts as it cooks.
Stir often until cabbage is almost tender-crisp, 5 to 8 minutes. Then add snow peas and continue stirring until done as you like. Wonderful over rice or tossed with rice noodles.
Calories 240, Protein 26.2g, Carbohydrates 20.7g, Fat 6g, Fibre 3.3g, Sodium 1038mg.
Stir-fries are a healthy way to load up on veggies and get a dinner on the table the whole family loves. Here, we've made delicious use of fall cabbage and peppers.
Don't have hot chili-garlic sauce? Finely chop 2 garlic cloves. Add to stir-fry with dashes of Tabasco.