Chicken Cabbage Stir Fry Recipe
Quick and easy Asian inspired Chicken cabbage stir-fry prepared in a skillet pan. This dish is my last-minute dinner idea, and it's very beginner-friendly.
Servings: 2 servings
Calories: 258kcal
Equipment
- 1 8" Chef Knife
Ingredients
For the Stir Fry:
- 2-3 Green Onions bulb and stalks separated and sliced
- 8.5 ounces Chicken Boneless *see Notes
- 1 inch Ginger Fresh fresh
- 2-3 Garlic Cloves fresh
- ⅓ small head Cabbage shredded Green or napa *see Notes
- 1 Tablespoon Oil I.e. vegetable, canola, sunflower,
- 2 Tablespoon Soy Sauce Thin regular type, *see Notes
- ¼ cup Water not needed if you use napa cabbage!
To garnish:
- Sesame Seeds or Sesame Oil
- Red Chili Pepper Flakes aka Red Chili Flakes
Instructions
- 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 the chicken into bite-sized pieces. Shred cabbage. Chop ginger and garlic.2-3 Green Onions, 8.5 ounces Chicken Boneless, 1 inch Ginger Fresh, ⅓ small head Cabbage shredded, 2-3 Garlic Cloves
- Heat oil in a pan and stir-fry the onion bulb slices on a higher heat setting.2-3 Green Onions, 1 Tablespoon Oil
- Add the chopped ginger and garlic and stir-fry for a minute as well. Reduce the heat slightly.1 inch Ginger Fresh, 2-3 Garlic Cloves
- Add the cabbage and stir, cook for 2 minutes over a high heat setting, 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.⅓ small head Cabbage shredded
- Quickly pour the soy sauce and water over the cabbage stir-fry and mix well. Stir, cook 2–3 minutes over a high heat until water dissolves and cabbage cooks through. (If you use napa cabbage, don't add water and just cook for 1–2 mins until half cooked through)2 Tablespoon Soy Sauce, ¼ cup Water
- Reduce the heat setting to medium-high, make some space in the center and add chicken strips and stir-fry.8.5 ounces Chicken Boneless
- Mix the cabbage over the chicken and cook everything through. 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 super high heat for all too long.
- Once the chicken is cooked, the cabbage is crisp and tender and the liquids have 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.Sesame Seeds or Sesame Oil, Red Chili Pepper Flakes
Video
Notes
- 8.5 ounces equals about 1 very large chicken breast, or about 1 ½ cups of uncooked chicken or about 2 larger uncooked boneless chicken thighs.
- You can use regular or napa cabbage in this recipe. I used regular cabbage in the pictures and video because that's what I had in my fridge. Napa is also a great choice as it cooks through faster, saving you time, and you don't need to add water to napa cabbage as it cooks through faster. Generally speaking, for the base recipe, you will need about 10.6 ounces (300 g) or ⅓ of a small cabbage head or about 4 cups shredded raw cabbage.
- Use regular, commonly available soy sauce. See post for choices. You can use low-sodium soy sauce too.
Nutrition
Serving: 338g | Calories: 258kcal | Carbohydrates: 12g | Protein: 29g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 1176mg | Potassium: 772mg | Fiber: 4g | Sugar: 5g | Vitamin A: 305IU | Vitamin C: 59.6mg | Calcium: 80mg | Iron: 1.8mg
