Vietnamese chicken and cabbage stir-fry
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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