Cabbage Chicken Stir-Fry

Of all the foods ever invented on the face of the earth, there is one category I am helpless to turn down.

Asian food.

Ah, the bliss of oriental flavors and tender vegetables. Without fail, a warm pile of goodness and savory aromas greet me every time I sit down to an Asian meal.

I could eat Asian food six days a week and not get tired of it. Probably.


Because of this insatiable inner craving for such deliciousness that is contained in a stir-fried conglomeration of vegetables, chicken, and soy sauce, I have learned to adapt the calorie and sodium content in such a way that the flavors are not compromised and the waistline is not expanded.

Today, my particular fancy was the subtle gloriousness found in cabbage -- which happens to be a decent substitute to the carbohydrate-heavy pastas often included in Asian stir-frys. Acting on a sudden moment of inspiration, I threw in a surprise ingredient that gave a unique flair to the dish and was more than pleasantly surprised by the resulting combination.

Cabbage Chicken Stir-Fry

Ingredients:

• 1 boneless, skinless chicken breast (8-12 oz)
• 1 1/2 cup shredded carrot
• 1 head green cabbage, shredded
• 2 Tablespoons cooking oil (vegetable or olive)
• ginger powder
• onion powder
• garlic powder
• low sodium soy sauce
• 1 tablespoon crunchy peanut butter

Directions:

• Dice chicken into 1 inch pieces (or smaller).
• In a large skillet, stir-fry chicken in oil on medium-high heat until just cooked.
• While chicken is cooking, season with ginger, onion, and garlic powder to taste.
• Add 2-4 tablespoons of low sodium soy sauce to chicken while cooking.
• Stir in the peanut butter until it dissolves into the juices. 

• Add shredded cabbage and carrot to skillet and toss to mix ingredients. 
• Cover with a lid and simmer until the cabbage is tender and semi-translucent, stirring occasionally. 
• Add 1-2 tablespoons of soy sauce if desired.

Serve with a side of brown or white rice. 

And smile, it's Asian.