peruvian

Chicken Cabbage Stir Fry with Panca and Vinegar

This stir-fried dish pairs boneless skinless chicken thigh, thinly sliced with green cabbage, shredded, aji panca paste and red wine vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

56 g Protein

30 g Carbohydrates

34 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

239g boneless skinless chicken thigh, thinly sliced 289 kcal
239g green cabbage, shredded 60 kcal
84g red onion, sliced 34 kcal
10g garlic, minced 15 kcal
22g aji panca paste 40 kcal
22g vegetable oil 194 kcal
18g red wine vinegar 15 kcal
12g cilantro, chopped 4 kcal
0.6 tsp (1g) ground cumin 4 kcal
0.3 tsp (1g) black pepper 2 kcal
0.6 tsp (1g) salt 0 kcal

Cooking instructions

boneless skinless chicken thighaji panca pasteblack peppersalt
Toss the chicken with salt, black pepper, and half of the aji panca paste.
boneless skinless chicken thighvegetable oil
Heat the vegetable oil in a skillet over high heat. Sear the chicken until browned and nearly cooked through, 4 to 5 minutes.
red oniongarlicaji panca paste
Add the red onion and garlic; stir-fry 1 minute. Add the remaining aji panca paste and cook 30 seconds.
green cabbage
Add the cabbage and keep stir-frying until wilted but still crisp, 2 to 3 minutes.
red wine vinegar
Stir in the vinegar and scrape up any browned bits. Cook 30 seconds to reduce slightly.
cilantrosalt
Remove from heat and stir in cilantro. Taste and adjust salt.