It’s almost Christmas and I am still trying to keep our food budget from breaking the bank this month. I am trying to save money to use towards nice Christmas Eve and Christmas Day brunch and dinners. I still need to buy wine and meat for those meals and don’t want to dip into the reserves that we are saving toward vacation.
When I saw this recipe circulating on Facebook it looked interesting but I didn’t know how it would go over. My family loves cabbage. But there is only a little meat and not much else with it. I thought the worse that could happen is they ask for a peanut butter sandwich later.
This actually was a good tasting dish! It had a definite Chinese almost Moo Shu flavor to it but without the sweetness. Everyone said it was good and they would eat it again but would like more vegetables in it next time. More vegetables! My family asked for more vegetables!
My favorite part of this dish was that it was a one skillet meal and cooked in less than 30 minutes.
I served this dish with a side of steamed broccoli.
The best part was that I made it gluten-free by substituting corn starch for the flour. I could make one meal for everyone.
- 3 chicken breast halves
- 1 teaspoon vegetable oil
- 3 cups green cabbage, shredded
- 1 tablespoon cornstarch
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon garlic powder
- 1⁄2 cup water
- 1 tablespoon soy sauce (gluten-free if making this gluten-free)
1. Cut chicken breasts into 1″ pieces.
2. Heat oil in a frying pan.
3. Add chicken and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 5-10 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 2-5 minutes. Taste and adjust spices as needed for your tastes.
8. Serve immediately.