This Asian-inspired stir fry is warming on colder days ― and spicy enough to please your taste buds. One of the best reasons to enjoy this meal: It’s packed with a rainbow of nutritious ingredients.
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12 ounces boneless, skinless chicken breasts, thinly sliced crosswise
2 cloves garlic, chopped
2 tablespoons grated fresh ginger
2 cups grated sweet potato
1 red pepper, cut into 2-inch strips
1 small fennel bulb, thinly sliced
4 cups shredded Napa cabbage
2 cups snow peas, sliced
3 1/2 teaspoons less-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon canola oil
4 scallions, thinly sliced
- Prep the chicken, garlic, ginger, sweet potato, red pepper, fennel, cabbage, snow peas and scallions and place near your stove. In a small bowl, combine the soy sauce and sesame oil.
- Heat the canola oil in a wok or large skillet over medium-high heat. Add the sliced chicken in a single layer and let cook, undisturbed, until browned, about 2 minutes. Flip the slices of chicken and cook through, 1 to 2 minutes more. Use tongs to transfer to a plate.
- Add the garlic and ginger to the wok and cook, stirring, for 30 seconds. Add the sweet potato, red pepper, fennel and 1/2 cup water and cook, stirring for 2 minutes. Stir in the shredded cabbage, snow peas and the soy sauce mixture. Continue to stir and cook until all of the vegetables are just tender, about 2 minutes more. Stir in the chicken to reheat. Divide among bowls and serve topped with the sliced scallions.
Nutrition information (per serving)
Makes 4 servings
Total fat: 21 g
Saturated fat: 3.5 g
Protein: 20 g
Carbohydrate: 43 g
Dietary fiber: 10 g
Sugar: 11 g
Cholesterol: 35 mg
Sodium: 580 mg
― Developed by Sara Quessenberry for Cleveland Clinic Wellness.