Quick and easy Asian inspired Chicken cabbage stir fry prepared in one frying pan! Low-carb gluten-free, one-pot meal. Healthy and stuffed with delicious oriental flavors. You will only need a handful of ingredients for this recipe. See in the post on how to substitute ingredients.
Course: Main Course
Keyword: chicken, dinner, easy, healthy, low carb, one pot, quick
Author: Helene D'Souza
For the Stir Fry:
2-3Green Onionsbulb and stalks separated and sliced
Keep all the ingredients ready. Slice the green onion and keep the white bulb and the green stalks separate. We will use the stalks as a garnish. Cut chicken into bite-sized pieces. Shredd cabbage. chop ginger and garlic.
Heat oil in a pan and stir fry the onion bulb slices.
Add the chopped ginger and garlic and stir fry for a minute as well.
Add cabbage and sauté for 2-3 minutes or until the cabbage takes up less space in the pan. I like to use Chinese cooking chopsticks to stir-fry because they are longer and easier to use.
Make some space in the center and add chicken strips and stir fry. Mix the cabbage over the chicken and sauté everything. Make sure the chicken is cooked on all sides. The cabbage helps in keeping the chicken from turning chewy while cooking, however, make sure to not overcook the chicken on very high heat. Take it easy with the heat.
Pour the soy sauce and water over the chicken cabbage stir fry and mix well. Sauté 2 minutes over medium high heat.
Once the chicken is cooked, the cabbage is crisp and tender and the liquid has dissolved, take from the heat and sprinkle some sesame seeds or sesame oil, as well as red pepper flakes over the cabbage chicken skillet meal. Spread the sliced green onion over the dish and serve still hot.