Chicken Cabbage Stir Fry
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
½ lb (225g) skinless chicken breast, cut into pieces
2 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons low sodium soy sauce
½ teaspoon ground ginger
1 cup chicken broth
3 tablespoons vegetable oil, divided
1 shallot, chopped
3 Bellafina peppers, cut into strips
4 cups shredded cabbage
1 medium carrot, cut into strips
1½ cups frozen peas, thawed
1 scallion, sliced
sesame seeds, for sprinkling
In a bowl, combine cornstarch, lemon juice, soy sauce, ginger and chicken broth. Add chicken and let marinate for 15 minutes.
Heat 2 tablespoons of the vegetable oil in a large skillet or wok. Drain chicken, reserving marinade, and add to the skillet. Stir fry for about 4 minutes, then remove to a plate.
Heat the remaining tablespoon of oil in the same skillet and add the shallot. Stir fry for few minutes and add the bell pepper, cabbage and carrot. Cook until cabbage wilts, for about 4 minutes more.
Add the marinade, together with chicken and peas. Stir fry until sauce thickens and chicken is cooked. Garnish with scallion and sesame seeds. You can serve it over cooked rice or enjoy it as a stand alone.