Fried Chicken Sauce

This quick stir-fry features thinly sliced chicken breast marinated in a savory blend of salt-reduced soy sauce and crushed garlic. The chicken is cooked until tender and combined with crisp baby corn, shredded red cabbage, and fresh spinach for a colorful, nutritious meal. The dish delivers a satisfying balance of savory umami flavors and crunchy textures, making it perfect for busy weeknight dinners. It&# 226;ÂÂs a simple, protein-packed option that brings home-style comfort to your table without requiring hard-to-find ingredients.

Cooking Method: Frying, Stir Frying

Cuisine: Southern

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 579.9

Description

This quick stir-fry features thinly sliced chicken breast marinated in a savory blend of salt-reduced soy sauce and crushed garlic. The chicken is cooked until tender and combined with crisp baby corn, shredded red cabbage, and fresh spinach for a colorful, nutritious meal. The dish delivers a satisfying balance of savory umami flavors and crunchy textures, making it perfect for busy weeknight dinners. It&# 226;ÂÂs a simple, protein-packed option that brings home-style comfort to your table without requiring hard-to-find ingredients.

Ingredients

2 tablespoons salt-reduced soy sauce
1 clove garlic, crushed
500 g chicken breast fillets, thinly sliced
2 tablespoons oil, divided
1 onion, halved, thinly sliced
200 g canned baby corn, drained and halved lengthwise
200 g red cabbage, shredded
100 g baby spinach leaves
1 cup chopped coriander, divided

Directions

1
In a shallow bowl, combine the soy sauce, crushed garlic, and 1 tablespoon of oil. Add the sliced chicken breast, turning to coat evenly. Cover and refrigerate for 15 minutes to marinate.
2
Heat a wok or large frying pan over high heat. Add the remaining 1 tablespoon of oil and swirl to coat the surface.
3
Remove chicken from marinade, discarding excess liquid. Stir-fry the chicken in batches for 2-3 minutes until browned and cooked through. Transfer to a heatproof plate.
4
Add the sliced onion to the wok and stir-fry for 2 minutes until softened.
5
Add the baby corn and stir-fry for another 2 minutes until just tender.
6
Add the shredded red cabbage and stir-fry for 2 minutes until wilted but still crisp.
7
Return the cooked chicken to the wok along with the spinach leaves. Toss everything together for 1 minute until the spinach is just wilted.
8
Remove from heat and toss with the chopped coriander. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 579.9kcal

% Daily Value *
Total Fat 42.2g65%
Saturated Fat 8.3g42%
Cholesterol 274.5mg92%
Sodium 595.4mg25%
Total Carbohydrate 12.4g5%
Dietary Fiber 5.0g20%
Sugars 2.3g
Protein 38.0g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, stir-fry, soy sauce, garlic, cabbage, spinach, baby corn, onion, quick dinner, healthy, protein, vegetables, wok, marinated, asian-inspired

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-sauce-105/