Mustard Chicken with Creamy Cabbage

Total Time
24 min
19 min
5 min
The Napa cabbage should be cut crosswise into 1/2-inch wide strips. Wash the cut cabbage and then dry the greens in a salad spinner.

uncooked boneless skinless chicken breast(s)

¾ pound(s), cut into ¼-inch-thick bite-size slices

dry sherry

2 Tbsp


2 tsp

table salt

1 tsp

peanut oil

2 Tbsp, or vegetable oil, divided

fat free chicken broth

¼ cup(s)

reduced-fat sour cream

¼ cup(s)

Dijon mustard

1 Tbsp

garlic clove(s)

3 medium clove(s), smashed

shredded uncooked napa cabbage

6 cup(s), about 12 ounces

uncooked carrot(s)

1 cup(s), thinly sliced

black pepper

¼ tsp, freshly ground


2 Tbsp, chopped


  1. In a medium bowl, combine chicken, 1 Tbsp of sherry , 1 1/2 tsp of cornstarch and 1/2 tsp salt, and stir until cornstarch is no longer visible. Stir in 1 tsp of oil. In a small bowl, combine chicken broth, sour cream, mustard, remaining 1 Tbsp of sherry and 1/2 tsp cornstarch until cornstarch is dissolved.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add garlic and stir-fry 10 seconds or until garlic is fragrant. Push garlic to side of wok, add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute incorporating garlic until chicken is lightly browned but not cooked through.
  3. Swirl in remaining 2 tsp oil, add cabbage, carrots, pepper and remaining 1/2 tsp salt, and stir-fry 30 seconds or until just combined. Restir sauce and swirl into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Stir in chives.
This dish would be excellent with savoy cabbage or even swiss chard in place of the Napa cabbage.

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