Makes 2-3 servings


  • 1 can Palmini
  • 1-2 chicken cutlets – thinly sliced
  • 1/2 pepper – thinly sliced
  • 1/2 cup shredded carrots
  • 1/2 cup shredded cabbage


  • 1/2 low sodium soy sauce
  • 1 tsp sesame oil
  • 1 garlic clove – minced
  • 1tsp ginger – minced
  • 1 tbsp cornstarch


  1. Drain and Rinse Palmini
  2. In a pan on medium heat, cook down pepper, cabbage and carrots
  3. Once vegetables are tender, add in chicken to cook completely.
  4. Add in palmini
  5. In a bowl, mix together all the sauce ingredients except cornstarch
  6. . On low heat, create a space in the middle of the veggies and pour in the sauce and cornstarch. Mix them together in that little opening before combining it with everything.
  7. Continuously stir veggies around so they sauce thickens and evenly coats everything

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