Lime Chicken Cabbage Lunch
Chicken strips and finely shredded vegetables make a warm lunch with lime added near the end. Cooking the chicken first, then the cabbage and carrot, gives each part a clear job in the pan. Use clean equipment for the vegetables after handling raw chicken. Return the safely cooked chicken only once the vegetables are ready to be tossed together.
Southeast Asian · Preparation time: 15 min · Cook time: 15 min · Total time: 30 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Cooking safety
Use a food thermometer to check that chicken reaches 74°C (165°F).
Ingredients
- 240 g Boneless chicken breast
- 200 g White cabbage
- 100 g Carrot
- 25 ml Lime juice
- 20 ml Soy sauce
- 20 ml Olive oil
Allergens listed for these ingredients · Soy, Wheat. Check package labels.
Step-by-Step Instructions
- Slice chicken into thin strips on a separate board. Shred cabbage and carrot using clean equipment.
- Cook chicken in half the oil until it reaches 74°C. Transfer to a clean plate and stir-fry cabbage and carrot in remaining oil until just tender.
- Return chicken, add soy sauce and lime juice and toss until evenly hot. Serve in shallow bowls.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, mixing bowl, food thermometer, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Do not replace chicken with raw shrimp using the same doneness check. Different proteins need their own preparation and safe cooking instructions; this method specifies chicken at 74°C.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.