Classic Favorite

Chicken and Napa Cabbage Stir-Fry

Steamed Brown Basmati Rice


  • 1½ cups low-sodium chicken broth
  • 6 Tbsp low-sodium soy sauce
  • 3 Tbsp rice vinegar
  • 2 Tbsp cornstarch
  • 1½ tsp ground ginger
  • ½ tsp crushed red pepper
  • 1½ lb boneless, skinless chicken breasts, cut into 1-inch strips
  • 3 Tbsp olive oil, divided
  • 1 (16-oz) pkg frozen organic broccoli stir-fry mix
  • 1 head napa cabbage, shredded


  1. Whisk together broth, soy sauce, vinegar, cornstarch, ginger, and red pepper in a small bowl.
  2. Cook chicken in 2 Tbsp hot oil in a large nonstick skillet or wok over medium-high heat until browned; remove from skillet.
  3. Cook stir-fry mix and cabbage in 1 Tbsp hot oil in skillet over medium-high heat until cabbage is tender, stirring occasionally.
  4. Add broth mixture; bring to a boil. Return chicken to skillet; reduce heat, and simmer 2 minutes or until sauce is thickened. Serve over rice.

Side Dish Ingredients

  • 1½ cups brown basmati rice

Side Dish Instructions

  1. Cook rice according to package directions.

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