Chicken and Cabbage Stir-fry

Name: Chicken and Cabbage Stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g chicken breast (boneless, skinless, thinly sliced into strips); 400 g green cabbage (cored and thinly sliced into ribbons); 3 tbsp soy sauce; 6 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 2 tbsp vegetable oil; 1 pcs onion (medium, thinly sliced); 1 pcs carrot (medium, julienned or thinly sliced); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 pinch salt; 1 pinch black pepper; 0.5 tsp sugar; 2 pcs green onion (sliced, for garnish); 1 pinch red chili flakes (optional, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A quick, satisfying weeknight dinner where tender strips of chicken and ribbons of green cabbage come together in a savory, lightly sweet sauce. Ready in about 30 minutes, this budget-friendly stir-fry is packed with texture and flavor, perfect over steamed rice or on its own.

PREP

10m

COOK

15m

SERVES

1 CUP

339 cal

SERVINGS

METHOD · 6 STEPS

prep
Slice and prep all vegetables and chicken.
1.Core the cabbage and slice it into thin ribbons.
2.Peel and julienne the carrot, thinly slice the onion, and mince the garlic.
3.Peel and grate the ginger.
4.Thinly slice the chicken breast into bite-sized strips.
5.In a small bowl, combine soy sauce, rice vinegar, and sugar. Stir until sugar dissolves.
TIPSlice the chicken while it's slightly frozen to get clean, thin strips.
saute · ~5 min
Sear the chicken strips.
1.Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
2.Add the chicken strips in a single layer and season with a pinch of salt and pepper.
3.Cook without moving for 1 minute to get a good sear, then stir-fry for another 2-3 minutes until just cooked through.
4.Transfer the chicken to a plate and set aside.
TIPDon't overcrowd the pan. If necessary, cook the chicken in two batches to ensure it sears, not steams.
saute · ~3 min
Sauté the aromatics and hard vegetables.
1.Add the remaining 1 tablespoon of vegetable oil to the same wok.
2.Add the sliced onion and julienned carrot. Stir-fry for 2 minutes until they begin to soften.
3.Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
TIPKeep the heat at medium-high and stir constantly to prevent the garlic from burning.
fry · ~4 min
Stir-fry the cabbage until blistered.
1.Add all the sliced cabbage to the wok and increase the heat to high.
2.Toss and stir-fry for 3-4 minutes. The cabbage should wilt and char slightly at the edges but still have a bit of crunch.
TIPResist the urge to stir too often; letting the cabbage sit for 30 seconds between tosses gives it those tasty blistered spots.
mix · ~2 min
Combine the chicken, sauce, and finishing touches.
1.Return the cooked chicken to the wok with the cabbage.
2.Pour the soy sauce mixture over the top and toss everything well.
3.Stir-fry for 1 more minute to coat and heat through.
4.Remove from heat and drizzle with sesame oil. Toss once more.
serve
Plate and garnish the stir-fry.
1.Transfer to a serving platter or individual plates.
2.Sprinkle with sliced green onions and a pinch of red chili flakes if using.
3.Serve immediately over steamed rice or on its own.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice chicken while slightly frozen for clean, uniform strips.
2
Pat cabbage dry after rinsing to avoid steaming in the wok.
3
Use high heat throughout; lower heat will cause the cabbage to release water and become soggy.
4
Let cabbage sit undisturbed for 30 seconds between tosses to develop charred spots.
5
Taste the sauce before adding it all—adjust soy sauce or sugar to your preference.
6
This stir-fry keeps well for up to 2 days in the fridge; reheat in a hot wok or skillet.

RECIPE VARIATIONS