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Photo of Vietnamese chicken and cabbage stir-fry by WW

Vietnamese chicken and cabbage stir-fry

3
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Make dinner exciting with this Vietnamese style stir fry

Ingredients

Lime juice

¼ cup(s), (60ml)

Fish sauce

2 tbs

Olive oil

1 tbs

White sugar

1 tbs

Vinegar

1 tbs, (white)

Skinless chicken breast

450 g, fat trimmed, cut into strips (buy 500g)

Brown onion

1 medium, sliced

Carrot(s)

2 medium, sliced

Fresh ginger

1 tbs, finely grated

Garlic

2 clove(s), crushed

Chinese cabbage (wombok)

500 g, shredded

Fresh coriander

⅓ cup(s)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Combine the lime juice, fish sauce, oil, sugar and vinegar in a bowl.
  2. Lightly spray a wok with oil and heat over high heat. Stir-fry the chicken, in 2 batches, for 2-3 minutes or until cooked. Transfer to a plate.
  3. Lightly spray the wok with oil and heat over high heat. Add the onion and carrot and stir-fry for 3-4 minutes or until softened. Add the ginger and garlic to the wok and stir-fry for 1 minute or until fragrant. Add the wombok and lime juice mixture, and stir-fry for 2-3 minutes or until wombok is just tender. Return the chicken to the wok and stir-fry for 1-2 minutes or until heated through. Sprinkle with fresh coriander to serve.

Notes

SERVING SUGGESTION: Steamed or boiled brown rice. TIP: Wombok, also called Chinese cabbage, is oval-shaped with thin pale green leaves. If you can’t get it, use regular cabbage.

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