Ginger Chicken and Cabbage Stir Fry
This super-tasty low calorie ginger chicken stir fry recipe is Chinese inspired. This ginger chicken stir fry recipe is low-calorie and jam-packed with fibre and vitamins and most of all loaded with my favourite antioxidant - ginger!
After a decade of living in Asia, ginger has become my go-to flavour. Its role extends far beyond taste, as ginger has been revered in Asia for its health benefits for centuries. In traditional Chinese medicine, ginger is valued for its "heaty" properties, which promote warmth within the body. This remarkable root is known to alleviate nausea, ease menstrual cramps, regulate blood sugar levels, and aid digestion.
During postpartum recovery, many Asian women adhere to a month-long confinement period, during which they consume specially crafted meals featuring ginger as a key ingredient. In fact, specialist post-partum caterers often deliver daily meals packed with ginger to new mothers throughout the first month.
In recent years, scientific research has affirmed what Asian traditions have long embraced: ginger boasts powerful antioxidant and anti-inflammatory properties that shield our cells from damage and combat chronic diseases. If you share my love for ginger, give this quick and easy ginger chicken and cabbage stir-fry recipe a try.
Ginger Chicken & Cabbage Stir Fry
Serves 2
Ingredients
Serves 2
2 chicken breasts, cut into bite-size pieces
2 tablespoons of Chinese rice wine
2 tablespoons of soy sauce
1 tablespoon of cornflour
Half a cabbage, shredded
100g of green beans, chopped
2 cloves of garlic, minced
A large thumb of ginger finely chopped
1 chili, chopped and deseeded (adjust to your taste)
1 tablespoon of coconut or light vegetable oil
A few drops of sesame oil
Scallions, green parts only, shredded
Method
Combine the rice wine, soy sauce, and cornflour in a bowl and marinate the chicken for 20 minutes to infuse the flavors.
Heat a wok or high-sided frying pan and stir-fry the ginger and chili until their fragrant aromas fill the air. Introduce the marinated chicken, reserving the marinade liquid, and cook it for 2-3 minutes. Add the garlic and vegetables, continuously tossing them for even cooking.
Pour in the reserved marinade liquid and cover the pan tightly. Let it cook for 2-3 minutes, shaking the pan occasionally to prevent sticking, all while maintaining the lid's seal. Remove from heat and ensure the chicken is thoroughly cooked. Enhance the taste with a touch of sesame oil.
Serve this hot ginger chicken cabbage stir fry immediately, garnished with shredded scallions, and additional chopped chili for those seeking an extra kick. Enjoy it as a satisfying low-carb supper or serve with steamed rice for a complete meal.
References
Ginger: An Overview of Health Benefits Singletary, Keith PhD
Dietary changes during pregnancy and the postpartum period in Singaporean Chinese, Malay and Indian women: the GUSTO birth cohort study Published online by Cambridge University Press: 28 June 2013 Ling-Wei Chen, Yen Ling Low, Doris Fok, Wee Meng Han, Yap Seng Chong, Peter Gluckman, Keith Godfrey, Kenneth Kwek, Seang-Mei Saw, Shu E Soh, Kok Hian Tan, Mary Foong Fong Chong and Rob M van Dam