Ginger Chicken and Cabbage Stir Fry

Chicken

Jun 15

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!

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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

Yield: 2

Author: Dee Kirk

This super-tasty and uber-healthy ginger chicken stir fry recipe is Chinese inspired but born out of a desire to find tasty things to do with the humble cabbage. This story fry recipe is low-calorie and jam-packed with fibre and vitamins and most of all loaded with my favourite antioxidant - ginger!

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Ingredients

2 chicken breasts, cut into pieces
3 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 (or more or less as desired)
2 tablespoons of coconut or vegetable oil
Coriander leaves, to garnish
1 tablespoon of sesame seeds

Instructions

Combine the rice wine, soy sauce, and cornflour in a bowl and add the chicken. Coat well and leave to marinate for 20 minutes.
Heat a wok or high-sided frying pan. Fry the ginger and chili until they start to release their aromas. Then add the chicken keeping the marinade liquid aside, Then add the garlic and vegetables and toss continuously.
Quickly add the marinating liquid and 100 ml of water and cover the pan tightly. Cook for 2-3 minutes, shaking the pan to prevent sticking without removing the lid. Remove from heat and check that the chicken is cooked thoroughly.
Serve immediately garnished with sesame seeds, coriander leaves, and extra chopped chili if desired. This dish works well alone as a low-carb supper or served with steamed rice.