Cooking Time: Less than 10 minutes
This Simple Cooking with Heart recipe is easily prepared with chicken or shrimp. Or, go vegetarian and try it with tofu!
This recipe serves four in less than 10 minutes. Add your favorite vegetables to give the recipe your own twist.
Branch Out: Go Vegetarian and substitute the chicken with Tofu. Use 12-14 ounces of low-fat, extra-firm tofu, drained and cut in to 1/2 inch cubes. Skip step #2 in the instructions and add tofu to skillet with cabbage and carrots.
411 mg Sodium
$1.07 Per Serving
- 2 cups cooked brown rice
- Nonstick cooking spray
- 2 small boneless, skinless chicken breast halves (6 oz. each), cut into bite-size pieces OR 18 pre-cooked shrimp, tails removed
- 1/2 medium green cabbage head
- 4 medium carrots, peeled
- 2 tsp. vegetable oil OR 2 tsp. extra virgin olive oil
- 2 Tbsp. low-sodium soy sauce
- 1 Tbsp. reduced-fat peanut butter (try to find one with ‘no sugar added’)
- 1/2 tsp. fresh, grated ginger, (optional)
- 2 Tbsp. chopped, unsalted, unoiled peanuts
- Cook rice to package directions.
- While rice cooks, spray a skillet or wok with cooking spray. Cook chicken on medium-high heat for 5 minutes, stirring occasionally until no longer pink. Remove chicken and set aside.
- Chop cabbage into thin strips (like slaw) and use peeler to shred carrots. Add to skillet and toss with oil. Cook on medium-high heat 4 minutes, stirring frequently, until vegetables are limp but crunchy. Add chicken (or shrimp) to vegetables.
- Stir in soy sauce and honey (and ginger, optional) and heat through, about 2 minutes.
- Spoon rice and chicken on to plate and sprinkle with peanuts.
- NOTE: you can save time by buying pre-shredded cabbage and carrots in a bag, but it will probably be a little more expensive.