Chicken, Cabbage and Kabocha Squash Stir-fry
A lightly spiced dish that goes great with rice.
20 minutes
426kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the chicken into large bite size pieces and season with pepper and salt.
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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.
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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.
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Add in (2) and stir-fry for an additional minute.
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Season with (A), and occasionally stir while continuing to cook until the kabocha squash has softened.
Cooking Basics
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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