Nom Nom Stir Fry!

     Sometimes, you just don't feel like going out for dinner, but want to cook something simple, easy, and delicious. Most think time-consuming meals aren't worth it because there is usually not much time to cook when you come home from your workday. Either that, or you just lack all energy from exerting yourself at work. Your boss knows how hard you work, right? Stir fry dishes are a great way to go if you want something quick and delicious and they are very versatile, in that you can use up leftover vegetables that you don't know what to do with. Cabbage is also a common ingredient in stir fry, and it really helps you stretch your dollars. It's generally around $0.59/lb and 2 pounds is ALOT of cabbage! It's a great addition to meals! (It's great in soups, too!) 

     No teriyaki sauce? I've linked my recipe for it in the ingredients section! (;

Chicken and Cabbage Stir Fry

Yields: 3 servings

1 tbsp. vegetable oil

1 tsp. pepper

1 tbsp. sugar

2  cloves garlic, minced

2 C. cabbage, shredded

1 tbsp. cornstarch

¾ C. onion, sliced

1 tbsp. teriyaki sauce

1 lb. boneless skinless chicken breast, thinly sliced

In a medium bowl, place the chicken, teriyaki sauce, sugar, and pepper. Toss to coat the chicken well and set aside. In a large skillet, with high sides, heat the oil over medium heat. Add onions and fry for about 3 minutes, or until just translucent. 

Add the garlic and stir fry for 1 minute, until fragrant.  

Add the chicken and brown, stirring every two minutes or so. 

Once the chicken is cooked, add the cabbage and stir well. Cover and allow cabbage to cook down and soften. 

Once the cabbage is tender to your liking, add teriyaki sauce and stir well. In a separate bowl, combine water and cornstarch to create a slurry. Once well combined, stir in slurry and allow the liquid to come to a boil. Once it comes to a boil, reduce heat to low and simmer until thickened. Serve over rice.

This is extremely delicious the next day as leftovers as well! I added broccoli for a little extra flavor!

Nutritional Info

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 458.8

• Total Fat: 6.2 g
• Cholesterol: 86.7 mg
• Sodium: 574.8 mg
• Total Carbs: 71.2 g
• Dietary Fiber: 1.5 g
• Protein: 31.9 g

That doesn't come from a bottle?

     I bet most of you think that teriyaki sauce can only be purchased in a store, in a bottle. Or perhaps, that there are some crazy ingredients that we, here in the US, don't have access to. Well, fairies, that is not the case! Teriyaki sauce actually only contains a few simple ingredients, so you can make it at home and avoid all the fillers and preservatives that makes store-bought items last a decade. I may be biased, but I think this teriyaki sauce tastes better than the bottled version anyway! Plus, you can control the consistency, sweetness, saltiness, etc. As Chef John from Food Wishes always says, "You're the boss of your sauce!"

If you are gluten-free, you could even find some gluten-free soy sauce and voila! Gluten-free teriyaki sauce!

Teriyaki Sauce

Yields: 1 cup

⅓ C. water

⅓ C. sugar

⅛ C. soy sauce

¼ tsp. garlic powder

¼ tsp. vegetable oil

1 tbsp cornstarch

In a medium saucepan, add all ingredients and mix well. Place over medium heat and stir frequently. Bring to the boil and continue stirring. Watch frequently, as it may scorch. Once boiling, reduce heat to low and stir constantly. 

The mixture will begin to thicken and become glossy. Remove from heat and allow to cool completely. This sauce can be stored for 7-10 days in the refrigerator.

NOTE: Nutrition Facts are based on 1 tablespoon servings

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 35.1

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 112.8 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 0.1 g
• Protein: 0.1 g