Full of plenty of spring vegetables, plus tender boneless chicken breast, this classic Asian stir-fry makes a great dinner or meal prep for lunches! You will find fresh broccoli, cabbage, carrots, and onions, along with ethically-raised boneless chicken breast at the market this week!
- 1 tablespoon olive oil
- 2 ½ cups boneless chicken, cut into bite-sized pieces
- 2 teaspoons garlic cloves, minced
- 1 teaspoon ground ginger
- ¾ cups chicken stock #1
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 2 cups broccoli cuts
- 1 cup carrots, diced
- 2 cups cabbage, diced
- 3 green onions, diced
- 2 teaspoons cornstarch
- ½ cup chicken stock #2, cold
Heat olive oil in a skillet over medium heat. Add chicken, garlic, and ginger. Cook for 3 minutes, or until chicken begins to brown.
Add chicken stock #1 soy sauce, and sugar. Cover and continue to cook for 5 minutes, or until chicken is just cooked, stirring occasionally.
Add broccoli, carrots, cabbage, and green onions. Cover and cook for 5 more minutes, or until vegetables reach desired tenderness.
Meanwhile, in a bowl, whisk together cornstarch and the cold chicken stock #2. Stir into stir-fry. Continue to cook until sauce thickens, about 5 minutes. Serve over rice.
