Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 400 grams of boneless, skinless chicken breast into 1-inch pieces, slice 2 medium carrots and 2 medium potatoes into thin matchsticks, chop 300 grams of white cabbage into thin strips, quarter 150 grams of mushrooms, finely chop 1 large onion, and mince 3 cloves of garlic.

2. 2

   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat, then add the diced 400 grams of chicken and stir-fry for 5-7 minutes until lightly browned and cooked through, removing it from the skillet and setting aside.

3. 3

   Add 1 tablespoon of vegetable oil to the same skillet, then add the sliced 2 medium carrots and 2 medium potatoes and stir-fry for 8-10 minutes until they start to soften and brown.

4. 4

   Add the chopped 300 grams of white cabbage, quartered 150 grams of mushrooms, and chopped 1 large onion to the skillet with the carrots and potatoes, stir-fry for another 5-7 minutes until the cabbage wilts and vegetables are tender-crisp.

5. 5

   Stir in the minced 3 cloves of garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the vegetables, cooking for 1 minute until fragrant.

6. 6

   In a small bowl, whisk together 4 tablespoons of tahini, 2 tablespoons of fresh lemon juice, 4 tablespoons of warm water, 1 tablespoon of vegetable oil, and 2 tablespoons of chopped fresh dill until a smooth sauce forms.

7. 7

   Return the cooked 400 grams of chicken to the skillet with the vegetables, pour the tahini-dill dressing over the mixture, and toss to coat evenly, cooking for 1-2 minutes until heated through.

8. 8

   Serve immediately as a satisfying Russian-inspired dinner, garnished with extra fresh dill if desired.