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Cabbage and Peanut Butter Chicken Stir-Fry

This simple and healthy stir-fry includes the unusual ingredients of Dijon mustard and peanut butter and unlike most stir-frys ours is low fat and low sodium. Any leftovers are awesome in wraps or stuffed into pitas for tomorrow's portable lunch.
Serves: 4
Prep Time: 20 min
Cook Time: 45 min


1 cup long grain brown rice, uncooked
1 lb boneless, skinless chicken breasts
1 tbsp canola oil
2 cloves garlic, minced
1 cup mushrooms, sliced
4 cups green cabbage, shredded
4 cups bean sprouts
2 cups baby carrots, cut in quarters
1 tbsp light tamari sauce
1 tsp Dijon mustard
1 tsp toasted sesame oil
2 tsp peanut butter, creamy
½ cup water, warm
1 tbsp canola oil
½ cup cilantro, minced, for garnish
1 tbsp sesame seeds, for garnish

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Cook brown rice in unsalted water for the amount of time specified on the package.

  2. Cut chicken breast into ½ inch (1.25 cm) bite-size pieces. Set aside.

  3. Heat 1 tablespoon (15 mL) canola oil over medium-high heat in a non-stick skillet. You can use less oil if you have a very good pan. Add chicken and stir-fry until lightly browned and just cooked through and internal temperature registers 165°F (74°C). Transfer to plate and cover to keep warm.

  4. Prepare the vegetables by mincing garlic, shredding cabbage, cutting baby carrots and slicing mushrooms.

  5. Whisk together tamari, Dijon mustard, sesame oil, peanut butter and warm water in a bowl. Set aside.

  6. Add another tablespoon (15 mL) canola oil to the pan and stir-fry the minced garlic one minute. Add the rest of vegetable and continue to stir-fry until tender crisp – about 3-4 minutes.

  7. Pour sauce over the vegetables and stir-fry an additional 2 minutes. Stir in the cooked chicken, toss and stir-fry a few minutes to heat through.

  8. To serve, spread out cooked brown rice on individual dinner plates. Top with stir-fry. Garnish with fresh minced cilantro and sesame seeds.

Helpful Tip

Beans sprouts are a great substitute for shredded cabbage.

Nutrition Info

Per 410 g serving Amount
Protein32 g
Fat10 g
Saturated Fat2 g
Carbohydrate35 g
Fibre6 g
Sugar4 g
Cholesterol65 mg
Sodium330 mg
Per 410 g serving % Daily Value
Vitamin A220
Vitamin C60
Vitamin B655
Vitamin B1222