Chicken, Cabbage and Kabocha Squash Stir-fry Recipe

A lightly spiced dish that goes great with rice.

Cooking time

20min

Calories

426kcal

Sodium

800mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Cut the chicken into large bite size pieces and season with pepper and salt.
Cut the cabbage into 4 cm (1.5 in.) squares, remove the seeds from the kabocha squash with a spoon and cut into 1 cm (0.5 in.) widths.
Over low heat, saute the garlic in vegetable oil. Once an aroma emanates, add in and cook the chicken for 4-5 minutes over medium heat.
Add in (2) and stir-fry for an additional minute.
Season with (A), and occasionally stir while continuing to cook until the kabocha squash has softened.

Cooking Basics

Cabbage - bite-size pieces

Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.

Garlic - crushing

Peel the thin skin, then cut into half vertically. Place the cut side down to prevent the garlic from moving around during cutting. Place a flat object on top and press down to crush. The flatside of a knifeblade can also be used, however a wooden spatula is safer as it is less likely to slip during crushing.

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